Cheesy with a bit of heat makes this sauce perfect to top fried green tomatoes. Adjust the heat by increasing the amount of Creole seasoning. Easily made within 15 minutes.
2 T unsalted butter
1 t garlic, minced
½ c chicken stock
¼ c whole milk
¼ c heavy cream
½ c Parmesan-Reggiano, shredded
½ – 1 t Creole seasoning, such as Tony Chachere’s Original Creole Seasoning
1/8 t cayenne pepper