Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt the butter until it is completely liquid and starts to gently bubble around the edges. Do not rush this step — the butter should be golden and smell nutty, not brown or smoking.
- Once the butter is melted, whisk in the Parmesan cheese and flour simultaneously to create a cheesy roux. Cook this mixture for about 2 to 3 minutes, stirring constantly to prevent burning or clumping.
- Slowly whisk in the half-and-half, adding it gradually rather than all at once to prevent lumps. Keep whisking constantly until the sauce becomes creamy.
- Add garlic powder, salt, pepper, and a pinch of nutmeg to the sauce. Continue whisking for about 3 to 5 minutes until the sauce thickens and the flavors meld.
- If the sauce is too thick, gradually whisk in milk until you reach your desired consistency. For extra flavor and color, stir in spinach or other additions at the end before serving.
Nutrition
Notes
Net carbs: 6.8g per serving (7g total carbs minus 0.2g fiber). Serving size is approximately ¼ cup of sauce.
Substitutions: For gluten-free, swap the all-purpose flour for rice flour or a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water, whisked in at the end). For richer texture, use whipping cream instead of half-and-half. For lower calories, use 2% milk in place of half-and-half — sauce will be thinner but still flavorful.
Storage: Refrigerate leftover sauce in an airtight container for up to 4 days. The sauce thickens significantly when cold.
Reheating: Reheat gently in a saucepan over low heat with a splash of milk to loosen, whisking constantly. Avoid the microwave on high power — it can break the sauce and turn it grainy.
