Parmesan Cream Sauce
- 1 tablespoon olive oil
- 2 tablespoons white all-purpose flour
- 1 cup 2% milk
- ¼ cup half and half
- ½ cup quality grated parmesan cheese
- ¼ teaspoon granulated garlic or garlic powder
- ¼ teaspoon white pepper
- To make the cream sauce, add the olive oil to a medium-sized saucepan over medium heat.
- Warm the oil and immediately whisk in the flour to make a roué.
- Slowly pour in the milk, whisking continuously followed by the half and half.
- Bring the mixture to a boil then turn down to a simmer.
- Whisk in the grated parmesan, garlic powder, salt and white pepper.
- Remove from heat and serve immediately.*
* If the mixture sits too long, it will thicken. To loosen the cream sauce, reheat or add a few additional tablespoons of milk.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/mushrooms-and-creamy-parmesan-spaghetti-squash/
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