Whether you're serving chicken, savory tarts, pasta or veggie sticks this Parmesan Cream Sauce will be your secret ingredient.
1oz/ 2 tbsp butter
Preheat the milk on the stove top on low heat. The milk should be hot enough but NOT boiling.
In a separate pot melt the butter. Reduce the heat or turn it of completely for a few minutes.
Add flour and whisk energetically breaking any lumps and making a smooth paste.
Add ⅓ of the preheated milk to the pot and whisk really well until you get a smooth and even consistency batter. Add the remaining milk gradually into the mix. Continue whisking.
Turn back the heat on low and stir continuously until the sauce starts to thicken.
I recommend setting the sauce aside just a few moments before you think it’s reached the perfect consistency. Reason being: even after you turn the heat off the sauce will still continue to cook and will thicken a bit more.
Here’s a quick tip how to check if the sauce is ready: Dip a wooden spoon into the sauce and try to make a line. If the line disappears fast the sauce is still too liquid and needs to be cooked a bit more. If the line is still visible after a few seconds, the sauce is ready (see the picture)
Once the heat is off fold in the Parmesan cheese.
Note 1: Don’t attempt to add parmesan cheese while the sauce is still cooking. The heat with ruing its taste.Note 2: If you noticed salt is listed as optional. That’s because parmesan cheese already has a pretty strong flavor. Plus the food you’ll be using it with will have some salt as well. So unless you seriously need that extra salt in the sauce, there is no need to use any.Tip: You can press a garlic clove before adding the parmesan cheese and turn it into Garlic Parmesan Cream. Yum! You can also add a pinch of nutmeg if desired.