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
In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook until lightly browned and fragrant.
Add the chicken stock, milk and heavy cream. Bring to a boil, reduce heat to medium low and simmer to reduce the liquid by a third, about 10 minutes, stirring occasionally.
Add the cheese and stir to melt. Remove from heat.
Add ½ teaspoon Creole seasoning and cayenne pepper. Add additional Creole seasoning depending on desired heat level
Use immediately or store in refrigerator for up to 3 days. Reheat in small saucepan over low heat.