This sauce eschews the saturated fat of butter for vastly healthier UP Certified Extra Virgin Olive Oil.
Ingredients:
|
3 Tbsp. |
Fruity, Mild Extra Virgin Olive Oil |
|
2 |
Medium Shallots, minced |
|
2 |
Cloves garlic, minced |
|
3 Tbsp. |
Flour |
|
2 cups |
Whole milk |
|
1 clove |
Garlic, minced |
|
½ cup |
Tomato Sauce |
|
½ cup |
Pecorino cheese, grated |
|
|
Salt & Pepper to taste |
Directions:
Heat the oil in a medium sauce pan over medium heat. Add the shallots and saute until translucent and tender. Add the garlic and saute another minute. Add the flour and stir to incorporate so that there are no lumps or dry spots left.
Slowly drizzle in the milk, whisking constantly. Stir and bring to a bare simmer until thickened. Add the cheese, and stir. Add the tomato sauce and adjust seasoning with salt and pepper. Stir until thickened to buttermilk consistency.
Use this versatile sauce for pasta, lasagna, crepes, veggies, etc.
Recipe by Chef Rachel Bradley