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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.
2 tablespoons unsalted butter
3 tablespoons Manischewitz Potato Starch
1 and 1/2 cups heavy cream
2 cubes Gefen Frozen Garlic
1 teaspoon kosher salt
1 (4-ounce) package shredded parmesan cheese
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.
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.
Once the cheese is melted, remove from heat and serve. Store in airtight container or a loaf pan in fridge.
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