Cheese sauce is usually made with flour to create a roux, but since flour is chametz I substituted it with potato starch instead so you can enjoy a good cheese sauce even on Pesach! This parmesan sauce is more like a spread, but it’s still really delicious.
Parmesan Cheese Spread
Recipe By Menachem Goodman
- Cooking and Prep: 20 m
- Serves: 6
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Contains:
Ingredients (6)
Parmesan Cheese Spread
Start Cooking
Prepare the Parmesan Cheese Spread
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In a small saucepan, over medium heat, melt butter. Once completely melted, add the potato starch while mixing with a spoon. As soon as that is combined, add the heavy cream and garlic cubes and stir again to break any lumps.
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Allow heavy cream to come to a boil, stirring every minute. Once it comes to a boil, add the kosher salt and cheese and allow it to melt. Stir occasionally to help the melting process.
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Once the cheese is melted, remove from heat and serve. Store in airtight container or a loaf pan in fridge.
Note:
The cheese spread can be prepared and rewarmed in the oven. Cheese sauces are good cold, but they are even better hot!
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