Go Back

Creamy Garlic Parmesan Sauce

A silky-smooth, restaurant-quality garlic parmesan sauce made from scratch with simple techniques for a foolproof, luxurious result.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Italian
Calories: 585

Ingredients
  

Sauce Base
  • 0.5 cup unsalted butter 1 stick
  • 4 cloves garlic minced (about 1.5 tbsp)
  • 1 cup heavy cream
  • 1 cup whole milk
Finishing Ingredients
  • 1.5 cups Parmesan cheese freshly grated
  • 0.25 tsp nutmeg freshly grated
  • 1 pinch salt and black pepper to taste
  • 2 tbsp fresh parsley chopped

Equipment

  • Medium Heavy-Bottomed Saucepan
  • Whisk
  • Measuring Cups/Spoons
  • Microplane or Box Grater

Method
 

  1. Prepare all ingredients: mince garlic, grate Parmesan cheese, and chop parsley.
  2. In a medium, heavy-bottomed saucepan, melt butter over medium-low heat. Add minced garlic and sauté for 60-90 seconds until fragrant, but not browned.
  3. Slowly whisk in the heavy cream and whole milk. Increase heat to medium and bring to a gentle simmer. Let it simmer for 3-4 minutes to thicken slightly.
  4. Remove the saucepan from the heat. Let it cool for 30 seconds, then gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
  5. Whisk in the nutmeg, salt, and black pepper to taste. Stir in the chopped fresh parsley.
  6. If the sauce is too thick, thin it with a splash of warm milk or pasta water. Use immediately over pasta, chicken, or vegetables.

Notes

For the smoothest sauce, it is critical to use freshly grated Parmesan cheese from a wedge, as pre-shredded cheese contains anti-caking agents that prevent a smooth melt. Do not boil the sauce after adding the cheese, as this can cause it to become grainy.