Easy Garlic Parmesan Sauce
This creamy, buttery garlic Parmesan sauce comes together in just 15 minutes with simple pantry staples. The combination of fresh garlic, rich butter, and nutty Parmesan creates a luxurious sauce that's perfect for pasta, wings, pizza, or as a dipping sauce. Once you master this versatile recipe, you'll find yourself making it several times a week!
Equipment
- Medium saucepan or skillet For building the sauce
- Whisk Essential for smooth sauce
- Garlic press or sharp knife For mincing garlic
- Measuring cups and spoons
- Cheese grater For fresh Parmesan
- Wooden spoon or silicone spatula For stirring
Ingredients
- 4 tablespoons unsalted butter 57g
- 4 cloves fresh garlic to 6 cloves, minced
- 2 tablespoons all-purpose flour 16g
- 1 cup chicken or vegetable broth 240ml
- 1/2 cup heavy cream 120ml
- 3/4 cup freshly grated Parmesan cheese about 75g
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional, for heat
- salt and black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Mince the garlic cloves finely, grate the Parmesan cheese fresh, and measure out all ingredients. Chop the fresh parsley if using for garnish.
- Place saucepan over medium-low heat and melt the butter. Add minced garlic and sauté for 1 minute until fragrant but not browned, then add Italian seasoning and red pepper flakes in the last 10 seconds.
- Sprinkle flour over the garlic-butter mixture and whisk immediately to form a smooth paste. Cook for 1 minute while whisking constantly until the roux turns light golden.
- Reduce heat to low and slowly pour in the broth while whisking constantly to prevent lumps. Increase heat to medium, bring to a gentle simmer, and cook for 2-3 minutes until thickened.
- Stir in the heavy cream and bring back to a gentle simmer. Remove from heat and add Parmesan cheese in three additions, whisking after each until fully melted and smooth.
- Taste and season with salt and black pepper as needed. Thin with additional cream or broth if too thick, or simmer to reduce if too thin. Stir in fresh parsley just before serving.
Notes
- Use freshly grated Parmesan from a wedge for the smoothest sauce - pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Don't let the garlic brown or burn as it will make the sauce bitter. Cook just until fragrant.
- Always remove the pan from heat before adding cheese to prevent it from becoming grainy or stringy.
- Add broth slowly at first while whisking vigorously to prevent lumps in the roux.
- Let heavy cream come to room temperature before using to prevent the sauce from seizing up.
- The sauce will thicken as it cools, so it may seem thin when hot but will reach perfect consistency as it sits.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat with a splash of cream or broth.
- For a lighter version, use half-and-half instead of heavy cream and reduce butter to 2 tablespoons.
- Add 2 tablespoons lemon juice and 1 teaspoon lemon zest for a bright citrusy variation perfect with seafood.
- This sauce pairs beautifully with pasta, chicken wings, pizza, roasted vegetables, or as a dipping sauce for breadsticks.
Nutrition
Serving: 1ServingCalories: 185kcalCarbohydrates: 5gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 48mgSodium: 285mgPotassium: 85mgSugar: 1gVitamin A: 12IUVitamin C: 2mgCalcium: 15mgIron: 2mg
Tried this recipe?Let us know how it was!