Parmesan Cream Sauce

Ingredients:

• 1 TBS butter
• 1 clove garlic, minced
• 1 cup heavy cream
• 1/8 teaspoon freshly ground white pepper
• 1/8 teaspoon salt
• 4-6 TBS freshly grated Parmesan cheese

Ingredients (Second approach):

• 1 cup whole milk
• 1 cup Parmesan cheese, grated
• 3 tablespoon flour
• 1 oz/ 2 tablespoon butter
• Salt (optional)

First approach: Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds. Add cream, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1 TBS at a time, stirring after each addition until smooth.

Second approach: Preheat the milk on the stove top on low heat. The milk should be hot enough but NOT boiling. In a separate pot melt the butter. Add flour and whisk breaking any lumps and making a smooth paste.

Add 1/3 of the preheated milk to the pot and whisk really well until you get a smooth and even consistency batter. Add the remaining milk gradually into the mix. Continue whisking. Take pan off heat and fold the cheese into the sauce.