Garlic Parmesan Sauce
This creamy Garlic Parmesan Sauce is rich, savory, and ready in just 15 minutes with simple pantry ingredients. The perfect balance of aromatic garlic and nutty Parmesan creates a restaurant-quality sauce that transforms wings, pasta, pizza, and more into something truly special.
Equipment
- Medium saucepan or skillet For cooking the sauce evenly
- Whisk Essential for creating a smooth, lump-free sauce
- Measuring cups and spoons For accurate measurements
- Garlic press or chef's knife For mincing the garlic finely
- Box grater or microplane For freshly grating Parmesan cheese
- Wooden spoon For stirring and scraping the bottom of the pan
- Fine-mesh strainer (optional) If you want an ultra-smooth sauce
- Small prep bowls (optional) For having all ingredients ready
- Instant-read thermometer (optional) To ensure the sauce doesn't overheat
Ingredients
For the Sauce
- 4 tablespoons unsalted butter 56g
- 6 cloves fresh garlic minced, about 2 tablespoons
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour 16g
- 1 cup chicken broth or vegetable broth 240ml
- 1 cup heavy cream 240ml
- 1 cup freshly grated Parmesan cheese 100g
- 1/2 teaspoon red pepper flakes optional, for heat
- 1 tablespoon fresh parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Mince garlic finely, grate Parmesan cheese, and measure out all ingredients before starting.
- Melt butter in medium saucepan over medium-low heat, add minced garlic, and stir constantly for 30-60 seconds until fragrant but not browned.
- Add Italian seasoning and red pepper flakes, stir for 15 seconds, then sprinkle flour over the mixture and whisk continuously for 1-2 minutes until smooth and slightly golden.
- Slowly pour in broth while whisking constantly, bring to a gentle simmer over medium heat, and cook for 2-3 minutes until mixture begins to thicken.
- Reduce heat to medium-low, pour in heavy cream while stirring continuously, and simmer gently for 3-4 minutes until sauce coats the back of a spoon.
- Remove from heat, add Parmesan cheese in three additions stirring well after each, then stir in parsley and season with salt and pepper to taste.
- Use immediately as a pasta sauce, wing coating, or dipping sauce. Thin with warm broth or cream if needed.
Notes
- Use freshly grated Parmesan instead of pre-shredded for the best melting and flavor. Pre-shredded contains anti-caking agents that prevent smooth melting.
- Remove from heat before adding cheese to prevent it from becoming grainy or stringy.
- Add broth slowly while whisking constantly to prevent lumps from forming.
- For thicker sauce, simmer longer or add extra Parmesan. For thinner sauce, add more broth or cream.
- Don't let the garlic brown during the initial sauté as it will turn bitter. Keep heat at medium-low.
- Season with salt at the end, as Parmesan is already quite salty. You may need very little or none at all.
- Store in an airtight container in the refrigerator for up to 5-7 days. Reheat gently over low heat, adding a splash of cream or broth to restore consistency.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be thinner.
- Add a splash of white wine (replace 1/4 cup of broth) for restaurant-style depth of flavor.
- When reheating, use low heat and stir frequently. If sauce separates, whisk in a tablespoon of cold heavy cream to bring it back together.
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 6gProtein: 8gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 78mgSodium: 420mgPotassium: 95mgSugar: 2gVitamin A: 18IUVitamin C: 2mgCalcium: 25mgIron: 3mg
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