HOW TO MAKE PARMESAN SAUCE RECIPES

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PARMESAN SAUCE (SUPER EASY) RECIPE - FOOD.COM



Parmesan Sauce (Super Easy) Recipe - Food.com image

Super easy parmesan cream sauce that works great with noodles or on top of chicken. I use skim milk to make it a bit nicer on the hips instead of the traditional heavy cream or half and half.

Total Time 10 minutes

Prep Time 0S

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

2 teaspoons butter
2 cups skim milk
2 tablespoons flour
1 cup parmesan cheese, shredded
2 teaspoons garlic
salt and pepper

Steps:

  • Melt butter in small skillet or sauce pan over medium heat.
  • Whisk in flour to make a roux and gradually stir in milk.
  • Heat to a boil stirring frequently.
  • Reduce heat to thicken and add parmesan cheese and stir till melted.
  • Season with garlic, salt and pepper to taste.

Nutrition Facts : Calories 191.3, FatContent 9.4, SaturatedFatContent 5.7, CholesterolContent 29.5, SodiumContent 471.9, CarbohydrateContent 11.3, FiberContent 0.1, SugarContent 0.2, ProteinContent 15

PARMESAN SAUCE RECIPE - FOOD.COM



Parmesan Sauce Recipe - Food.com image

This is a really good, low fat, all purpose sauce that is perfect over veggies like broccoli or cauliflower, over cooked chicken breasts or fish, or tossed in some pasta.

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 3 cups,about

Number Of Ingredients 5

1/3 cup flour
3 cups low-fat milk (1%)
1/4 teaspoon ground nutmeg
3/4 cup grated parmesan cheese
1 teaspoon butter

Steps:

  • In a medium, heavy saucepan, whisk flour to remove any lumps.
  • Gradually add 1 cup milk, whisking until smooth.
  • Add remaining milk and the nutmeg.
  • Whisk over medium heat until thickened and comes to a boil, about 4 minutes.
  • Remove from heat and stir in Parmesan and butter.
  • Season to taste.

Nutrition Facts : Calories 272.9, FatContent 11, SaturatedFatContent 6.7, CholesterolContent 37.6, SodiumContent 498.9, CarbohydrateContent 23.9, FiberContent 0.4, SugarContent 13, ProteinContent 19.3

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