Ingredients
1cupchicken stock,or vegetable stock
3tbspcornstarch
1tbspolive oil
4cloves garlic,pressed or minced
1cuplow-fat milk
¾cupParmesan cheese,freshly-grated
½tspsalt
¼tspblack pepper
fresh parsley,chopped, optional topping
Preparation
In a small bowl, whisk together stock and cornstarch until the cornstarch is dissolved. Set aside.
Heat olive oil in a medium saute pan over medium-high heat. Add garlic and saute for 1 minute, stirring occasionally, until fragrant.
Pour in the stock-and-cornstarch slurry, and whisk until smooth. Whisk in milk, and bring the mixture to a simmer.
Let cook for 1 to 2 more minutes, until thickened. Then stir in Parmesan cheese, salt and pepper until the cheese is melted. Season with additional salt and pepper if necessary.
Remove from heat and use immediately.
