Creamy Parmigiano-Reggiano Sauce

Preparation

1. Step 1

   Heat the Onion-Garlic Puree in a small saucepan over medium heat.

   Step 2

   Meanwhile, in a small bowl, whisk the milk into the cornstarch.

   Step 3

   Whisk the cornstarch mixture into the Garlic-Onion Puree. Raise the heat to high and bring the mixture to a boil, whisking constantly. Then reduce the heat to low and continue to cook the sauce until it has thickened, about 1 minute.

   Step 4

   Add the cheese and the nutmeg to the sauce and whisk until melted. Season with salt and pepper to taste. Serve, or store in a covered container in the refrigerator for up to 3 days.

2. nutrition information

   Step 5

   Fat: 35g (before), 3.3g (after)

   Step 6

   Calories: 380 (before), 66 (after)

   Step 7

   Protein: 4g

   Step 8

   Carbohydrates: 5g

   Step 9

   Cholesterol: 10mg

   Step 10

   Fiber: 0g

   Step 11

   Sodium: 265mg