Master Recipe: Parmesan Cream Sauce
By
Andy Anderson !
@ThePretentiousChef
9
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.
★★★★★ 1 vote5
Ingredients
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PLAN/PURCHASE
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2 Tbspsweet butter, unsalted, i recommend clarified butter
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2 Tbspflour, all purpose variety
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1/2 cchicken stock, not broth
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1 cheavy cream
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1/4 cparmesan cheese, freshly grated
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·white pepper, freshly ground, to taste
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·salt, kosher variety, freshly ground, to taste
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OPTIONAL ITEMS (MORE ON VARIATIONS LATER)
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·skinned/seeded/chopped fresh tomatoes
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·cream cheese
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·baked garlic
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·freshly chopped herbs (basil, oregano, thyme, etc.)
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·a pinch of nutmeg during the holidays
How to Make Master Recipe: Parmesan Cream Sauce
- Chef’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. - If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me:
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