Creamy Parmigiano-Reggiano Sauce

1. 1

   Heat the Onion-Garlic Puree in a small saucepan over medium heat.

2. 2

   Meanwhile, in a small bowl, whisk the milk into the cornstarch.

3. 3

   Whisk the cornstarch mixture into the onion-garlic puree.

4. 4

   Raise the heat to high and bring the mixture to a boil, whisking constantly.

5. 5

   Then reduce the heat to low and continue to cook the sauce until it has thickened, about 1 minute.

6. 6

   Add the cheese and the nutmeg to the sauce and whisk until melted.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve, or store in a covered container in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.