Easy Garlic Parmesan Sauce
A creamy garlic Parmesan sauce made with butter, fresh garlic, heavy cream, and finely grated Parmesan. It takes about 13 minutes and makes approximately 1 1/2 cups—enough for pasta, chicken, vegetables, or dipping.
Equipment
- Saucepan
- Whisk
Ingredients
Base Ingredients
- 2 tbsp unsalted butter
- 2 cloves fresh garlic minced
- 1 cup heavy cream
- 1/2 cup parmesan cheese freshly grated
- 1/2 tsp Italian seasoning
- 1/4 tsp salt adjust to taste
- 1/4 tsp black pepper
Instructions
- Melt the butter in a small saucepan over medium-low heat.
- Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.
- Pour in the heavy cream while stirring. Bring to a gentle simmer and cook for 2 to 3 minutes, whisking often.
- Reduce the heat to low. Add the finely grated Parmesan in small batches, whisking until each addition melts and the sauce is smooth. Do not boil after adding the cheese.
- Stir in the Italian seasoning and black pepper. Taste, then add salt as needed, up to the listed amount. The sauce should lightly coat a spoon and will thicken as it cools. For pasta, loosen with warm pasta water one tablespoon at a time; for dipping, let stand briefly before serving.
Notes
Yield: approximately 1 1/2 cups; divide the finished batch into 6 small sauce servings. Use finely grated Parmesan and low heat when first making the sauce. Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F), and use within 3 to 4 days. For reheating, USDA recommends bringing sauces to a rolling boil; stir continuously and add a little milk or water if needed. Reheating can change the texture, so serve freshly made for the smoothest result.
Nutrition
Serving: 1sixth of recipeCalories: 197kcalCarbohydrates: 1.8gProtein: 3.6gFat: 20gSaturated Fat: 12.7gCholesterol: 60mgSodium: 199mgFiber: 0.1g
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