- 2 Tbs unsalted butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- 2 Tbs white wine
- ¼ cup parmesan cheese, grated or shredded
- ½ tsp salt
- Pinch of white pepper
- 3 Tbs canned artichoke hearts, pureed
Melt butter in the bottom of a medium sauce pot. Whisk in flour to form a paste, continue to cook for about a minute, whisking constantly.
Gradually whisk in small amounts of milk. Once half of the milk is added you can add the rest along with the wine. Bring to a boil and then reduce to a simmer, cook for 10 minutes.
Gradually add cheese to milk mixture, whisking constantly. Stir in artichoke puree and season to taste with salt and white pepper. Serve over pasta of your choice.
Posted in: Dietary Considerations, Entrees, Sauces, Sides, Vegetarian, Vegetarian Entree, Vegetarian Sauces, Vegetarian Sides