1/4 cup butter.

1 tablespoon Extra Virgin Olive Oil.

1 tablespoon flour.

1/2 cup parmesan.

2/3 cup whole milk.

1 clove of garlic (crushed).


Add butter and olive oil to a small pot, set burner to medium-high. After the butter has melted, add flour to make a thin roux. Add half the parmesan, stir to melt. Add 1/3 cup of whole milk, stir until smooth. Add the crushed garlic, the remaining cheese and 1/3 cup of the whole milk. Add nutneg to desired taste. TIP: You can use 1/3 cup of heavy cream instead of 1/3 cup of whole milk if you want a richer sauce.