Garlic Parmesan Cream Sauce

A rich, savory sauce with the perfect blend of garlic and Parmesan, creamy and full of flavor

Legend has it that the finest Parmesan was crafted by monks in a small village, their hands deftly turning milk into golden wheels of cheese, while whispers of secret recipes...

"Alright, alright, enough with the monks. How do I make the sauce? YES CHEF!"

Ingredients

• 1 sachet Yes Chef! Creamy Classic (Béchamel Recipe Base)

• 2 cloves garlic, minced

• 50g Parmesan cheese, grated

• 250ml cream

Instructions

1. Gently massage the sachet to ensure a smooth paste.

2. Mix the béchamel recipe base into the cold cream, ensuring no clumps form.

3. Add the minced garlic and stir well.

4. Heat gently, stirring constantly, until smooth and thickened.

5. Stir in the grated Parmesan until melted and creamy.

6. Serve over pasta, grilled chicken, or roasted vegetables.

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Looking for a deeper flavour? A dash of freshly ground black pepper or a splash of white wine will do the trick!