Creamy Parmigiano-Reggiano Sauce

• 1/2 cup Onion-Garlic Puree (page 213)
• 1 cup whole milk
• 1 tablespoon cornstarch
• 1/2 cup grated Parmigiano-Reggiano cheese
• Pinch of ground nutmeg
• Salt and freshly ground black pepper

1. Heat the Onion-Garlic Puree in a small saucepan over medium heat.
2. Meanwhile, in a small bowl, whisk the milk into the cornstarch.
3. Whisk the cornstarch mixture into the Garlic-Onion Puree.
4. Raise the heat to high and bring the mixture to a boil, whisking constantly.
5. Then reduce the heat to low and continue to cook the sauce until it has thickened, about 1 minute.
6. Add the cheese and the nutmeg to the sauce and whisk until melted.
7. Season with salt and pepper to taste.
8. Serve, or store in a covered container in the refrigerator for up to 3 days.
9. Fat: 35g (before), 3.3g (after)
10. Calories: 380 (before), 66 (after)
11. Protein: 4g
12. Carbohydrates: 5g
13. Cholesterol: 10mg
14. Fiber: 0g
15. Sodium: 265mg

oniongarlic, milk, cornstarch, cheese, ground nutmeg, salt

Taken from www.epicurious.com/recipes/food/views/creamy-parmigiano-reggiano-sauce-375004 (may not work)