Wednesday, November 2, 2011

chef #22: low fat parmesan cream sauce

i wanted to use some bowtie pasta that i’d had in my cabinet for a while but didn’t want to eat a heavy, fatty cream sauce (though that does sound delicious). i searched the internet for a lighter version, modified it a bit, and was very pleased with the outcome.

2 T butter or margarine
1/4 c flour
1 t salt
1/2-1 t pepper
pinch nutmeg
pinch garlic powder
1 c grated parmesan cheese
3 c milk
melt butter in pot over medium heat. add flour a little at a time and cook for about a minute, being careful not to let it burn. stir continuously! whisk in milk, salt, pepper, nutmeg, and garlic powder. bring to a boil, whisking; reduce heat and simmer, stirring occasionally, for 10 minutes. add parmesan cheese a little at a time and keep on low until time to serve.
{a note on pepper: i accidentally used 1 t pepper in my sauce. it was very good, but i personally really like pepper. if you don’t like pepper as much, use the recommended 1/2 t.}


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