Parmesan Sauce

Submitted by Abi Fae

"I had a squash I hadn't gotten around to using yet and decided to serve it with a cream sauce and chicken. I mashed the squash with butter and it was very pretty with the sauce on top! I mixed half and half and whole milk for my sauce, because I wanted it very thick."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 tablespoon butter
• 3 tablespoons flour
• 3 cups milk
• 1 teaspoon white pepper
• 1⁄2 teaspoon ginger
• 1 tablespoon basil
• 1 cup fresh parmesan cheese
• 1 small tomatoes, diced

directions

1. Slowly bring milk to room temperature on the stove or in the microwave.
2. Melt butter in a frying pan on medium heat. Slowly add flour and mix into a thick paste.
3. Add 1/2 cup of the milk. Mix well until smooth. Add another 1/2 cup and mix until smooth. Continue until all the milk is used.
4. Add the pepper, ginger, and basil; slowly bring to a gentle boil. Reduce heat to med-low so the milk won't scald.
5. Add the cheese and stir until melted.
6. Add diced tomatoes. Serve over pasta or squash. Garnish with fresh basil.

Reviews

[Sandi From CA]

Ooh, Abi, this is a very nice, flavorful sauce that we actually used as a dip for our panini sandwiches! (Sort of like a French dip, only maybe Italian? ~lol~) It went together very well, a little faster than your estimate and was pretty to boot, despite the fact that my picture turned out not so pretty. Thanks for the recipe and being my PAC "baby"!