Ingredients:

  • 4 cloves fresh garlic, minced
  • 3 tbsp unsalted butter
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 cup chicken stock
  • 1/2 cup grated parmesan cheese
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Melt 3 tbsp butter in a skillet over medium low heat until it starts to foam and sizzle.
  2. Sauté the garlic in the butter for 1 minute until fragrant but not browned.
  3. Whisk in 2 tbsp flour.
  4. Cook the roux for 1 minute until it smells slightly nutty and looks pale gold.
  5. Slowly pour in 1/2 cup chicken stock, whisking constantly to prevent lumps.
  6. Add 1 cup whole milk in a steady stream until the mixture looks smooth and glossy.
  7. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  8. Stir in 1/2 cup parmesan cheese, 1/2 tsp salt, and 1/4 tsp pepper until melted.
  9. Remove from heat and stir in 1 tsp lemon juice and 1 tbsp fresh parsley until vibrant and velvety.