Garlic-Parmessan Cream Sauce

Garlic-Parmessan Cream Sauce

Chefs: Matt Andrews, Wyatt Brege

Ingredients:

• 1/2 Gallon Heavy Wipping Cream
• 1/2 Cup All-Purpose Flour
• 1/2 Cup Unsalted Butter
• 2 Cup Grated Parmessan
• 1/3 Cup Pureed Garlic Confit
• 1/2 Tbsp Fine Black Pepper
• 1 Tbsp Kosher Salt

Directions:

Melt Butter in a 4 Quart pot over medium-high heat. Whisk in flour to create a blonde roux. Add 1/3 of cream to the roux and thicken. Add 1/3 of cream and bring up to heat. Add the Parmesan and garlic puree. Add remaining 1/3 of cream and bring up to temperature. Season with salt and pepper and place in a Baine-Marie insert.

Notes:

To make the pureed garlic confit, bring a quart of peeled garlic cloves to a simmer in olive or salad oil for 30-45 minutes. You want the garlic to remain quite blonde but soft. Strain the garlic from the oil. Let oil cool and place in squeeze bottle for plating red meats. Blend the garlic into a puree with a blender and ladle, food processor, or an immersion blender. You may need to use some of the oil to assist in pureeing. This is easiest when the garlic is still hot. Do not use a Magic Bullet with hot garlic confit as the pressure can be quite harmful.