Creamy Butter Parmesan Sauce

% Ingredients

  • 55.60% Milk, 2%
  • 26.72% Butter, unsalted
  • 7.68% Non-Fat Dry Milk
  • 4.93% Water
  • 2.19% Parmesan Cheese
  • 1.48% Starch
  • 0.58% Salt
  • 0.44% Onion Powder
  • 0.30% 5390 Fermented Rice Extract Powder
  • 0.05% Sugar, granulated
  • 0.02% Sage, dried
  • 0.01% Parsley, dried

Melt butter in a saucepan over medium-low heat.

In a bowl, combine all other ingredients except Parmesan cheese with a whisk until everything is dissolved. Once butter is melted, add liquid mixture to the pan and cook over medium heat, stirring frequently.

Once the mixture is close to a boil, slowly add in the Parmesan cheese, whisking vigorously to combine.

Boil the sauce for 1 minute and serve.

Functional Benefits

Nikken’s 5390 Fermented Rice Extract Powder can work as a yeast extract and I+G replacement in many different applications and matches the same flavor intensity but with a clean label.