Parmesan White Sauce

A master sauce is defined by its versatility. This variation on a classic Béchamel finds its richness not in heavy cream, but in the fortification of milk with dry powder. It creates a texture that coats the back of a spoon without weighing down the palate.

The sharp nuttiness of Parmesan provides the primary flavor profile, while the traditional addition of nutmeg and white pepper offers a subtle warmth that lingers. It is a sauce designed to elevate simple ingredients, perfect for draping over steamed asparagus, binding a vegetable gratin, or stirring into pasta for a quick evening meal.

The Recipe Yields: 1 cup | Prep time: 5 minutes | Cook time: 10 minutes

Ingredients

• 2 tablespoons nonfat dry milk powder
• 1 cup skim milk
• 1 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/3 cup freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon white pepper

Instructions

1. Fortify the Milk In a small bowl or measuring cup, combine the nonfat dry milk powder and the skim milk. Whisk until the powder is dissolved. Set this aside. This step increases the milk solids, providing a richer texture without added fat.
2. Make the Roux Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly. This cooks out the raw taste of the flour and creates the thickening agent for the sauce.
3. Thicken the Sauce Gradually pour in the milk mixture while stirring constantly with a wire whisk. Continue to cook and stir until the mixture has thickened and bubbles gently.
4. Season and Finish Reduce the heat to low. Add the grated Parmesan cheese, ground nutmeg, and white pepper. Cook, stirring constantly, just until the cheese melts and the sauce is smooth. Serve immediately.

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Parmesan White Sauce

This Parmesan White Sauce offers a lighter take on the classic Béchamel. By fortifying skim milk with dry milk powder, we achieve a rich texture without the use of heavy cream. Seasoned with traditional nutmeg, white pepper, and freshly grated Parmesan, it is an elegant finish for steamed vegetables or gratin dishes.

Cooking Method: Simmering Cuisine: Italian Courses: Sauces

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Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Dietary:

D Dairy V Vegetarian

Ingredients

Servings

• 2 tablespoons nonfat dry milk powder
• 1 cup skim milk
• 1 ¹⁄₂ tablespoons butter
• 2 tablespoons all-purpose flour
• ¹⁄₃ cup freshly grated Parmesan cheese
• ¹⁄₄ teaspoon ground nutmeg
• ¹⁄₄ teaspoon white pepper

Instructions

Fortify the Milk

1. In a small bowl or measuring cup, combine the nonfat dry milk powder and the skim milk. Whisk until the powder is dissolved. Set this aside. This step increases the milk solids, providing a richer texture without added fat.

Make the Roux

1. Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly. This cooks out the raw taste of the flour and creates the thickening agent for the sauce.

Thicken the Sauce

1. Gradually pour in the milk mixture while stirring constantly with a wire whisk. Continue to cook and stir until the mixture has thickened and bubbles gently.

Season and Finish

1. Reduce the heat to low. Add the grated Parmesan cheese, ground nutmeg, and white pepper. Cook, stirring constantly, just until the cheese melts and the sauce is smooth. Serve immediately.

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