Ingredients:

  • 4 tbsp unsalted butter
  • 2 cloves fresh garlic, finely minced
  • 2 tbsp all-purpose flour
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 1 cup Parmesan cheese, freshly grated
  • 0.25 cup Romano cheese, freshly grated
  • 1 pinch nutmeg
  • 1/4 tsp salt
  • 1/4 tsp white pepper

Instructions:

  1. In a heavy-bottomed saucepan over medium-low heat, melt the butter until foaming. Add the minced garlic and sauté for approximately 2 minutes until translucent and fragrant, ensuring it does not brown.
  2. Sprinkle the flour over the garlic butter. Whisk constantly for 1 minute to create a light roux, which serves as the emulsion stabilizer.
  3. Slowly stream in the heavy cream and whole milk while whisking vigorously to prevent lumps. Increase heat slightly to medium and bring to a gentle simmer.
  4. Whisk in the nutmeg, salt, and white pepper. Continue to simmer for 3-5 minutes until the sauce begins to thicken and coat the back of a spoon.
  5. Remove the pan from the heat. Gradually whisk in the grated Parmesan and Romano cheeses until completely melted and the sauce is glossy and smooth.