This recipe is part of a series promoting delicious Parmigiano Reggiano cheese and Parmigiano Reggiano Night, a virtual global dinner party happening on October 25, 2014. If you love Parmigiano (and really, who doesn’t?), be sure to celebrate Parmigiano Reggiano Night on October 25 using the free Parmigiano Reggiano App. This app will allow you to be part of a global dinner party celebrating the king of cheese. Don’t miss out on the fun, sign up for the app right now! Photo Credit: Featured image of cauliflower in cheese sauce courtesy of Shutterstock
Four Cheese Sauce
This sauce is wonderful on pasta, but can also be used to make a gratin of vegetables. Simply make this four cheese sauce recipe, pour over blanched vegetables such as cauliflower, broccoli, or asparagus, top with breadcrumbs and Parmigiano Reggiano cheese, and put in a hot oven until the topping is golden and the sauce is bubbling. This recipe is the perfect reason to splurge on imported aged Provolone and Parmigiano Reggiano since they will add all the flavor you will want.
- 2 cups Parmesan Broth
- 5 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 teaspoon dry mustard powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 4 ounces aged Provolone shredded
- 4 ounces imported Fontina shredded
- 2 ounces Gorgonzola crumbled
- 1/2 cup grated Parmigiano Reggiano
- Salt to taste
- In a small saucepan over medium heat, heat the Parmesan Broth until it is just simmering. In a heavy sauce pan melt the butter until foaming subsides. Stir in the flour and cook, stirring all the time until the mixture is bubbling but not browning. Add the broth and stir with a whisk to remove lumps. Once the mixture is smooth, add the milk.
- Add the mustard powder, pepper, and nutmeg. Cook the sauce on very low heat for about 5 minutes, stirring frequently to prevent sticking.
- Add the Provolone, Fontina, and Gorgonzola and stir to melt. Add the Parmigiano Reggiano last, and taste to see if the sauce needs any salt. This will depend on the saltiness of the cheeses.
- If you are making this sauce in advance, put a piece of parchment paper on top of the hot sauce to prevent a skin from forming. The sauce will thicken as it cools.
- When you reheat this sauce, stir continuously with a spatula to prevent burning.
Adapted from Parmesan.com