Parmesansauce Recipes

PARMESAN SAUCE (SUPER EASY)

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.

CREAMY PARMESAN SAUCE

Steps:

• In a 1-qt. microwave-safe dish, combine the cream cheese, milk and Parmesan cheese. Cover and microwave at 50% power for 2 to 2-1/2 minutes; stir. Cook 2-4 minutes longer or until cheeses are melted. Add nutmeg and pepper. Serve over vegetables.

PARMESAN SAUCE

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.

FRESH PASTA WITH PARMESAN BUTTER SAUCE

Steps:

• For the pasta: You can prepare the dough either using a stand mixer or by hand.
• Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
• By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
• Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
• For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
• Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.

CREAMY PARMESAN SAUCE FOR FISH

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
• Lay fish in a single layer on the prepared baking sheet.
• Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
• Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

PARMESAN SAUCE

Steps:

• Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 4 minutes. Remove from heat. Stir in Parmesan and butter. Season to taste with salt and pepper.