Description
A rich and creamy white sauce perfect for holiday seafood spaghetti and salmon meatballs, made with a cheese blend, smoked paprika, and finished with butter for extra silkiness.
Ingredients
Scale
- 4 tablespoons butter, bacon drippings, or olive oil
- 4 tablespoons all-purpose flour
- 2 1/3 cups half and half, divided
- 1 cup chicken stock or chicken bone stock
- 1/3 teaspoon smoked paprika
- 1 cup grated cheese (Parmesan, Asiago, and Romano blend)
- 2 tablespoons butter (optional, to finish)
- Salt and pepper, to taste
Instructions
- Place a large skillet over medium-high heat and add butter.
- Once melted, whisk in the flour and cook until the roux turns pale blond.
- Slowly whisk in the half and half (reserve 1/3 cup), chicken stock, and smoked paprika.
- Stir in the grated cheeses until melted and smooth.
- Season with salt and freshly cracked pepper to taste.
- If the sauce thickens before serving, stir in the remaining 1/3 cup of half and half and 2 tablespoons of butter to loosen the sauce.
Notes
- Use bacon drippings for added depth and a subtle smoky flavor.
- This sauce pairs well with seafood, poultry, and pasta dishes.
- Make the sauce just before serving for best texture and flavor.
- Adjust cheese blend ratios based on personal preference.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 2g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 35mg