Description
This Bold & Creamy Garlic Parmesan Sauce is a rich, flavorful condiment perfect for enhancing pasta, chicken, or vegetables. Made from a buttery roux combined with fresh garlic, heavy cream, and Parmesan cheese, this sauce delivers a smooth, velvety texture with a perfect balance of savory and cheesy notes. It’s quick and easy to prepare on the stovetop, making it an ideal choice for both weeknight dinners and special occasions.
Ingredients
Scale
Sauce Ingredients
- ¼ cup unsalted butter
- 1 tbsp all-purpose flour
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- Fresh parsley, chopped (optional)
Instructions
- Melt the Butter: In a saucepan over medium heat, melt the butter until it becomes foamy. This creates the base for your sauce and helps to infuse the flavor.
- Sauté Garlic: Add the minced garlic to the melted butter and cook for 1 to 2 minutes, stirring constantly until the garlic is fragrant but not browned to avoid bitterness.
- Make Roux: Whisk in the all-purpose flour to the butter and garlic mixture and cook for about 1 minute. This forms a smooth paste called a roux, which will help thicken the sauce.
- Add Heavy Cream: Slowly pour in the heavy cream while whisking continuously to prevent lumps from forming. Bring the sauce to a gentle simmer, allowing it to thicken gradually.
- Stir in Cheese & Seasonings: Add the grated Parmesan cheese, salt, black pepper, and garlic powder. Stir constantly as the cheese melts and the sauce thickens further, typically over 3 to 5 minutes.
- Finish: Taste the sauce and adjust the seasoning if needed. Remove from heat and garnish with freshly chopped parsley if desired. Serve the sauce warm over your favorite dishes.
Notes
- Use freshly grated Parmesan for the best melting texture and flavor.
- For a lighter version, substitute half-and-half for heavy cream but expect a slightly thinner sauce.
- This sauce can be prepared ahead and gently reheated, adding a splash of cream or milk to loosen if it thickens too much.
- Keep stirring while cooking to avoid burning the garlic or forming lumps in the sauce.
- The sauce pairs wonderfully with fettuccine, grilled chicken, steamed vegetables, or as a dipping sauce for breadsticks.
