Creamy White Sauce on Arteflame Grill

Introduction

This creamy white sauce, made directly on the Arteflame grill, is versatile and pairs beautifully with grilled meats, vegetables, or pasta. Its rich, smooth texture and mild flavor balance the smoky notes from the grill, creating a delightful complement to your favorite grilled dishes.

Ingredients:

• 1 cup whole milk
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• A pinch of nutmeg (optional)
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions:

1. Fire Up the Arteflame Grill

Begin by lighting the Arteflame grill. Soak three paper napkins in vegetable oil, place them in the grill, and stack firewood over them. Light the grill and let it heat up for about 20 minutes until the cooktop is hot enough to begin cooking.

2. Make a Roux

Place a tablespoon of butter on the flat cooktop, closer to the outer edge where the heat is moderate. Once the butter melts, stir in the flour to create a roux. Cook the roux for 2-3 minutes, stirring constantly, until it turns a light golden color.

3. Sauté the Shallots and Garlic

Move the roux to a slightly cooler area of the cooktop. Add the chopped shallots and minced garlic to the center area, sautéing them in a small dab of butter until they are soft and translucent, about 3-4 minutes.

4. Add Milk and Thicken

Slowly pour in the milk while whisking the roux and shallot mixture together. Continue stirring the sauce as it thickens, adjusting the heat by moving the sauce toward the outer zone if necessary. Let it simmer for 5-7 minutes until it reaches your desired consistency.

5. Season the Sauce

Once the sauce has thickened, season it with salt, black pepper, and a pinch of nutmeg. For added richness, stir in the grated Parmesan cheese if using. Mix well until smooth.

6. Finish and Serve

Transfer the white sauce to the outer area of the grill to keep it warm. Garnish with fresh parsley and serve it over grilled chicken, vegetables, or pasta.

Tips:

• Heat Control: Use the cooler sections of the flat cooktop to prevent the sauce from boiling or scorching.
• Thicker Sauce: If you prefer a thicker sauce, reduce the milk or cook the sauce longer to reduce it.
• Add Flavor: Try adding sautéed mushrooms or fresh herbs like thyme for an earthy twist.

Variations:

1. Cheesy White Sauce: Add more Parmesan or a mix of cheeses like Gruyère for a richer flavor.
2. Garlic Herb White Sauce: Add fresh chopped thyme, rosemary, and extra garlic for a more aromatic sauce.
3. Mushroom White Sauce: Sauté mushrooms along with the shallots for a creamy, earthy variation.
4. Lemon-Infused White Sauce: Stir in lemon zest and juice for a tangy finish, perfect for grilled fish.
5. Spicy White Sauce: Add a pinch of red pepper flakes or cayenne for a kick of heat.

Best Pairings:

• Grilled chicken or turkey
• Grilled vegetables like zucchini, broccoli, or mushrooms
• Grilled seafood, especially shrimp or scallops
• Over pasta or mashed potatoes

Conclusion

This grilled white sauce is an easy yet flavorful addition to your grilled meals. Whether paired with meats, vegetables, or pasta, its creamy and smoky taste enhances every dish. Try out the variations and experiment with flavors to create your perfect version.