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Parmesan cream sauce

Servings:
Makes 4 cups Servings
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Ingredients

  • 2 cup whole milk
  • 2 cup heavy cream
  • 5 sprig fresh thyme, picked (about 1 tablespoon)
  • 1/2 head garlic, cut in half so that the each clove is cut and exposed
  • 1/4 cup dry white wine
  • 1/4 cup parmesan cheese, grated
  • 2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 2 tablespoon butter
  • 2 tablespoon all purpose flour

Preparation

Baking Directions:

Add all of the ingredients except for the butter, black pepper, cheese and flour to a medium (4-quart) pot and bring to a boil over a medium-high heat, about 10 minutes.

Stir occasionally so as not to scald the milk and watch closely so that it does not boil over.

Once the cream has come to a boil, reduce the heat to its lowest setting and let the mixture simmer slowly for 45 minutes.

In the meantime, combine the butter and flour in a small bowl and mix together until a smooth dough is formed.

Add the dough to the simmering gravy and whisk continuously until the dough has completely dissolved and the sauce has thickened.

Remove the head of garlic with a slotted spoon.

Remove from the heat and whisk in the pepper and Parmesan cheese.

Strain through a fine metal strainer.

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