Garlic cream sauce

Garlic Cream Sauce

Ingredients:

  • 27 g (~2 Tbsp) butter
  • 27 g (~2 Tbsp) flour
  • 5 g (~1 tsp) salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp white pepper
  • ¼ tsp nutmeg
  • 750 mL (~3 cups) whole milk
    • warmed to ~110°F to help prevent clumping
  • 45 g (~½ cup) parmesan, grated

Directions:

  • Place a pot over med heat.
  • When hot, add the butter and stir until melted.
  • Add flour and stir constantly.
  • When cooked but not brown, add salt, onion powder, garlic powder, white pepper, and nutmeg.
  • Continue stirring until aromatic.
  • Add the milk in a slow and steady stream whisking constantly to prevent lumps.
  • Continue whisking until it begins to simmer, reduce, and begins to thicken.
  • Remove from the heat and stir in the Parmesan cheese.
  • Pour over whatever pasta and/or protein combination you like.

Notes: This is based on the principles presented in Bechamel/Cream Sauce and is a great copycat of the sauce used for Ruby Tuesday’s New Orleans Seafood plate:

  • Mild and flaky tilapia, Creole-seasoned then topped with sautéed shrimp and Parmesan cream.