Parmesan Cream Sauce

Pantry and Fridge

Ingredients

1 quart Heavy cream

1/2 pound Parmesan cheese, grated

1/3 pound Romano cheese, grated

2 teaspoons White pepper

1/8 teaspoon Nutmeg

3 Tbsp Butter

1/4 cup Flour

Instructions

Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Next, in a small sauté pan, make a roux by me the butter over medium heat. Blend in the flour and cook for 4-5 minutes, stirring constantly to prevent the roux from browning. Using a wire whisk, add roux to the milk/cheese mixture and continue cooking until thickened, about 3-4 minutes. Remove from the heat.

This sauce may be made and held in refrigeration for up to one week.

Yield: 1 quart

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