Master Recipe: Parmesan Cream Sauce
Andy Anderson !
Remember: The trick to making a worthy Parmesan sauce (besides taste) is that it is thin enough to flow when drizzling over chicken or fish, yet thick enough to cling to things, like pasta.
A good Parmesan sauce forms a base for many dishes; including but not restricted to, chicken, fish, pasta, and shrimp.
So, you ready… Let’s get into the kitchen.
- 2 Tbsp
- sweet butter, unsalted, i recommend clarified butter
- 2 Tbsp
- flour, all purpose variety
- 1/2 c
- chicken stock, not broth
- 1 c
- heavy cream
- 1/4 c
- parmesan cheese, freshly grated
- white pepper, freshly ground, to taste
- salt, kosher variety, freshly ground, to taste
- skinned/seeded/chopped fresh tomatoes
- cream cheese
- baked garlic
- freshly chopped herbs (basil, oregano, thyme, etc.)
- a pinch of nutmeg during the holidays
OPTIONAL ITEMS (MORE ON VARIATIONS LATER)
How to Make Master Recipe: Parmesan Cream Sauce
- 25Chef’s Note: When I use garlic in a sauce, I like to bake the garlic first. Place the garlic cloves on a piece of parchment paper and drizzle with a bit of olive oil. Pull the ends of the parchment paper together and twist together, like a beggar’s pouch.
Bake for about 20 minutes. Remove from the oven, and allow it to cool. Add a few pinches of salt, and then mash into a paste with the flat side of your kitchen knife.