Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 3 cloves Garlic, minced fine (approx. 15g)
  • 2 tbsp (16g) All-purpose flour
  • 1 cup (240ml) Whole milk, room temperature
  • 1/4 cup (60ml) Heavy cream
  • 1/2 cup (45g) Freshly grated Parmesan cheese
  • 1/4 tsp (1.5g) Fine sea salt
  • 1/8 tsp (0.5g) Ground black pepper
  • 1 pinch (0.2g) Ground nutmeg
  • 1/2 tsp (2.5ml) Fresh lemon juice

Instructions:

  1. Place the saucepan over medium-low heat and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  2. Sprinkle the flour over the garlic butter. Whisk constantly for 1–2 minutes to create a pale, bubbly paste to cook out the raw flour taste.
  3. Slowly pour in the milk and heavy cream a few tablespoons at a time, whisking vigorously after each addition to prevent lumps. Continue whisking until the sauce begins to simmer and thicken.
  4. Remove the pan from the heat. Whisk in the Parmesan cheese, salt, pepper, nutmeg, and lemon juice until the cheese is completely melted and the sauce is smooth.