Ingredients:

  • 4 tbsp Unsalted Butter
  • 6 cloves Fresh Garlic
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp All Purpose Flour
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Whole Milk
  • 3/4 cup Parmesan Cheese
  • 1 tbsp Fresh Parsley

Instructions:

  1. Melt the butter. Place your 4 tbsp unsalted butter in the saucepan over medium low heat until it starts to foam and sizzle.
  2. Infuse the garlic. Stir in the 6 minced cloves of garlic and 1/2 tsp red pepper flakes. Note: Keep them moving to prevent scorching.
  3. Bloom the herbs. Add the 1 tsp Italian seasoning to the butter and cook for 1 minute until the kitchen smells like a herb garden.
  4. Create the roux. Sprinkle in the 1 tbsp flour and whisk constantly for 1 minute until it forms a pale, bubbling paste.
  5. Temper the liquid. Slowly pour in the 1/2 cup whole milk while whisking vigorously to remove any lumps.
  6. Add the cream. Stream in the 1 cup heavy whipping cream and turn the heat up slightly to medium.
  7. Simmer to thicken. Let the mixture bubble gently for about 5 minutes until it is thick enough to coat a spoon.
  8. Incorporate the cheese. Remove the pan from the heat and stir in the 3/4 cup Parmesan and 1/4 tsp sea salt.
  9. Whisk until glossy. Continue stirring until the cheese has completely melted into a shatter smooth liquid.
  10. Garnish and serve. Fold in the 1 tbsp fresh parsley and 1/2 tsp black pepper before pouring over your favorite dish.