This recipe for Parmesan Cream is quick and easy… great as a last minute sauce for pasta or even scallops… I also use it as a base sauce for many other sauces… there are limitless possibilities.
I use milk not heavy cream… I find heavy cream just to rich.. but if you prefer you can use cream… use about ½ tablespoon less of flour.
I find whole milk produces the best sauce… but… I do like to watch our fat so you definitely can make this with a lower fat milk…. you may have to add a bit more flour to thicken it to your liking if you use the lower fat or non-fat milk.
Use a good quality Parmesan cheese… it really makes a difference in the flavor.
I hope you try this!
Recipe: Parmesan Cream
All you need:
2 tablespoons butter or margarine
2 tablespoons flour
1 ½ cups whole milk
½ cup grated Parmesan cheese
Salt to taste
White pepper to taste
All you have to do:
In a small pot, melt the butter over medium heat.
Add the flour and mix well… allow to cook for about 2 minutes to cook off the flour taste, stirring constantly so the flour doesn’t brown.
Slowly add the milk whisking constantly with a wire whisk.
Whisk the mixture vigorously to ensure it becomes velvety smooth.
Add the Parmesan cheese and mix well.
Add salt and white pepper to taste.
Remove from heat and serve.
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