Wednesday, April 17, 2013

Parmesan Garlic Sauce


Printable version
This Parmesan garlic sauce is the first of two recipes intended for the same snack.

Find the complimentary spice rubbed chicken wings to drizzle this sauce on here.

This sauce can be used with just about anything from vegetables to steak. It's inspired by the Parmesan garlic sauce that can be ordered at Buffalo Wild Wings, but the only thing that they have in common are the main flavors. It’s more of a drizzle containing a ton of garlic, Parmesan cheese and Italian seasoning. The Buffalo Wild Wings’s version is made for dipping and much thicker. Frankly, I have no idea what’s in it or how it’s made. I just wanted the flavors of Parmesan and garlic in a sauce as a compliment to the clove and cinnamon contained in the rub for the wings.

Overall, the taste of the sauce was yummy – Heavy with garlic and powerful – exactly what I intended. I don’t advise eating spoonfuls of this by itself, it’s meant to be a cool compliment to something spicy and it is just that.

BEHIND THIS BITE
When I made this I held back on the flour (my thickening agent) intentionally – and it came back to bite me. I didn’t want it to get to thick so instead of using two tablespoons of flour with two tablespoons of butter, I only used one tablespoon of flour, thinking this would make it less thick in the end. It was less thick, but really there was no thickening at all! It was kind of a waste of a tablespoon of flour.

The butter to flour ratio must be 1 to 1 to make the roux science work and thicken properly. After it cooled I added sour cream to give the sauce the consistency I was looking for and it worked just fine. Nothing like a little improv in the kitchen to make things right.

Eat well, cook often ...

THE RECIPE
Make 2 cups; 1 hour
2 Tbs Unsalted butter
2 Tbs Shallot, diced
2 Tbs Garlic, minced
1 Tbs Flour
1/2 C Milk
1 C Chicken broth
2 tsp Italian seasoning
1 C Parmesan cheese, shredded
1/2 C Sour cream

Saute shallot, garlic add flour
In a sauce pan over medium heat melt butter and sauté shallot until soft, 2 to 3 minutes. Season to taste. Add garlic and cook another 2 minutes. Sift in flour and mix well to combine with butter, let mixture cook 1 to 2 minutes more.

Add liquid, stir in cheese; cool, finish
Whisk in milk , chicken broth and Italian seasonings, increase heat and bring to a simmer stirring often. Reduce heat and stir in cheese a tablespoon or two at a time until gone. Remove from heat and let cool. Once mixtures cools to room temperature whisk in sour cream, until well incorporated. Refrigerate overnight.

1 comment:

Anonymous said...

This is one I would like to try soon..