Cheese garlic sauce with cheese and cream

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients. Milk cream is better to choose 33%. You can take less fatty ones, but I do not advise you to take a fat content below 20%, after all, the sauce should turn out very fragrant and creamy. The tenderness of the sauce will largely depend on the choice of cream. It is better not to replace Parmesan with other hard cheeses, since it has a very rich, bright taste, and it is difficult to find a high-quality replacement for it. However, cheddar cheese will be very good in this sauce.

2. Step 2:

   

   Put the butter in a saucepan and melt it over medium heat, do not bring the butter to a boil and foam formation. At this time, peel the garlic from the husk and cut it with a knife very finely. If you chop the garlic coarsely, the sauce will not be homogeneous. When the butter melts, turn up the heat, put the chopped garlic and lightly fry, just so that the butter has a pleasant aroma, it is not necessary to fry the garlic to embers.

3. Step 3:

   

   Pour wheat flour through a sieve into a saucepan and mix with quick movements. Be sure to sift the flour, so you will avoid the formation of flour lumps, they do not need us in the sauce. Fry the flour for 1-2 minutes, stirring with a silicone spatula.

5. Step 4:

   

   Then pour a thin stream of cold cream into the saucepan. Milk cream should be poured gradually for the same reason to avoid the formation of lumps, and due to the fact that the cream will be from the refrigerator, the sauce will turn out thicker and homogeneous. Stirring constantly, continue to cook the sauce over low heat until slightly thickened. However, it is not necessary to overexpose the sauce on the fire, the sauce should drain from the spatula.

6. Step 5:

   

   Add ground black pepper, salt and add grated parmesan. It is better to use freshly ground pepper, as it will give a greater flavor. I recommend buying Parmesan in the store already in grated form, at home it will also be very difficult to grind it finely. Stir the sauce and remove the heat. Let the sauce cool down a little, then taste it and, if necessary, season with more pepper and salt.