Ingredients:

  • 3 tablespoons (43 g) unsalted butter
  • 2 garlic cloves (6 g), finely minced
  • 3 tablespoons (24 g) all-purpose flour
  • 2 cups (480 ml) whole milk, warmed until steaming but not boiling
  • 1 cup (100 g) finely grated Parmesan cheese
  • 1/4 teaspoon (1.5 g) fine sea salt, plus more to taste
  • 1/4 teaspoon (0.6 g) freshly ground black pepper
  • 1/8 teaspoon (0.3 g) ground nutmeg (optional)

Instructions:

  1. Grate the Parmesan finely. Warm the milk in a small saucepan or microwave-safe bowl until steaming with small bubbles at the edges, but not boiling.
  2. Melt the butter in a medium heavy-bottomed saucepan over medium-low heat. Add the garlic and stir for 30 to 45 seconds, until fragrant but not browned.
  3. Sprinkle in the flour and whisk constantly for 1 minute, until bubbling gently and pale golden with a toasted popcorn smell. Keep the roux pale; if it browns, lower the heat.
  4. Pour in about 1/2 cup (120 ml) of the warm milk and whisk until completely smooth. Add the remaining milk in a slow, steady stream, whisking constantly.
  5. Raise the heat to medium and simmer, stirring often, for 4 to 5 minutes, until the sauce thickens enough to coat the back of a spoon and a line drawn through it holds for a moment. If it is thinner than thin cream, simmer 1 more minute.
  6. Remove the pan from the heat. Add the Parmesan in three additions, whisking until each portion melts before adding the next. Do not return the pan to the burner once the cheese is in.
  7. Stir in the salt, pepper, and nutmeg if using. Taste before adding more salt, since Parmesan is naturally salty. Serve right away while the sauce is glossy and pourable. If it thickens as it sits, whisk in warm milk 1 tablespoon at a time.