Description
This creamy Garlic Parmesan Sauce is rich, savory, and perfect for tossing with pasta, drizzling over chicken, or serving as a dip. Made with fresh garlic and Parmesan cheese, it’s an easy-to-make sauce that adds a touch of indulgence to any dish.
Ingredients
Units
Scale
- 2 tablespoons (30g) unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons (15g) all-purpose flour
- 1 1/2 cups (360ml) whole milk (or heavy cream for a richer sauce)
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder (optional, for extra flavor)
- 1/4 teaspoon dried Italian seasoning (optional)
- Salt and freshly ground black pepper to taste
- Chopped parsley (optional, for garnish)
Instructions
- Sauté the Garlic:
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, or until fragrant. Be careful not to let the garlic burn.
- Make the Roux:
- Stir in the flour and cook for 1 minute, stirring constantly, to create a roux. This helps thicken the sauce.
- Add the Milk:
- Gradually whisk in the milk, ensuring there are no lumps. Cook over medium heat, whisking often, until the sauce begins to thicken (about 3–5 minutes).
- Incorporate the Parmesan:
- Lower the heat and stir in the Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth.
- Season the Sauce:
- Add garlic powder, Italian seasoning, salt, and pepper to taste. Adjust the seasonings as needed.
- Serve:
- Use immediately over pasta, chicken, vegetables, or as a dip. Garnish with chopped parsley if desired.
Notes
- For a thinner sauce, add more milk; for a thicker sauce, simmer longer or use heavy cream.
- Substitute Parmesan with Pecorino Romano for a sharper flavor.
- Leftover sauce can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk to restore creaminess.