Ingredients
Scale
3 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups whole milk
2/3 cup Parmesan cheese
1 teaspoon fresh lemon zest
1/2 teaspoon kosher salt, plus more, to taste
1 garlic clove, lightly crushed (optional)
Pinch white pepper (optional)
Instructions
- Heat butter in medium saucepan over medium heat. If using, add 1 garlic clove, lightly crushed. Once butter has melted, add 2 tablespoons of all purpose flour. Whisk and let the roux cook for about 90 seconds.
- Gradually stream in 1 1/2 cups whole milk, whisking as you do. Let the sauce come up to a simmer, stirring frequently.
- Add half of the Parmesan cheese and whisk until combine. Add the second half of cheese and the lemon zest. Whisk to combine.
- Add 1/2 teaspoon of salt, then taste and add a pinch more salt or white pepper, if using. Remove the crushed garlic clove and serve.
Notes
Whole milk is ideal in this recipe, but 2% milk works, as well.
Asiago cheese, Pecorino Romano or Grana Padano can be substituted for Parmesan, if needed.
- Cook Time: 10
- Category: Sauces
- Method: Stove Top
- Cuisine: Italian