| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 2 tbsps Kefalos butter
- 4 cloves garlic, grated
- 2 tbsps plain flour
- 1 3⁄4 cups Kefalos fresh cream
- 1/3 cup KEFALOS Kefalotiri Cheese, grated
- 1–2 tbsps fresh parsley, chopped or 2 tsps dried parsley
- salt and black pepper, to taste
Ingredients
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Instructions
- In a large heavy pan, melt KEFALOS Butter over medium heat. When hot, add garlic and cook for 30 seconds or until fragrant, stirring constantly. Make sure not to burn the garlic.
- Stir in flour and cook for 1 minute or until lightly golden, stirring constantly. You want to cook it just long enough so it doesn’t taste like raw flour.
- Gradually whisk in KEFALOS Fresh Cream. Season with salt and pepper. Simmer until thickened, about 1-2 minutes, stirring occasionally. If any lumps form, just whisk them out. Simmer time will depend on multiple factors, one of them being the size of your pan. You basically want the sauce to cook just until thickened. Properly thickened sauce should coat the back of your spoon.
- Stir in KEFALOS Kefalotiri Cheese and parsley. Remove pan from heat. Sauce is best when served immediately. It will thicken upon standing.
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