Parmesan Sauce
photo by Sandi From CA
- 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
- Slowly bring milk to room temperature on the stove or in the microwave.
- Melt butter in a frying pan on medium heat. Slowly add flour and mix into a thick paste.
- 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.
- Add the pepper, ginger, and basil; slowly bring to a gentle boil. Reduce heat to med-low so the milk won't scald.
- Add the cheese and stir until melted.
- Add diced tomatoes. Serve over pasta or squash. Garnish with fresh basil.
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Reviews
-
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"!
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<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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