Parmesan Cream Sauce

• 1 whole head garlic
• 2 cups whole milk
• 2 cups heavy cream
• 1/4 cup dry white wine
• 1/2 bunch fresh thyme
• 2 teaspoons salt
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese

1. Cut the head of garlic in half horizontally.
2. Reserve one half for another use.
3. Place the milk, cream, white wine, garlic half, thyme, and salt in a large saucepan and bring to a boil over medium-high heat, stirring occasionally so as not to scald the milk.
4. Watch the mixture closely so that it does not boil over.
5. Once the cream has come to a boil, immediately reduce the heat to its lowest setting and let the mixture simmer slowly for 45 minutes.
6. In the meantime, combine the butter and flour in a small bowl and mix together with the back of a wooden spoon until a smooth paste forms.
7. Add the paste to the cream sauce and whisk continuously until the paste has completely dissolved and the sauce has thickened.
8. Remove the sauce from the heat and whisk in the pepper and Parmesan.
9. Strain the sauce through a fine-mesh sieve and serve.

head garlic, milk, heavy cream, white wine, thyme, salt, unsalted butter, flour, freshly ground black pepper, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/parmesan-cream-sauce-389595 (may not work)