Easy Garlic Parmesan Sauce
This delicious easy to make sauce is cheesy, garlicky, and creamy. It's the perfect sauce to elevate a busy weeknight dinner, date night, or fancy dinner party. Use it tossed with chicken wings, pasta, or as a pizza sauce.
Ingredients
- 1 tablespoon unsalted butter
- 4 cloves garlic minced
- 1 ½ cups heavy cream
- ⅓ cup parmesan cheese grated
- 1 teaspoon garlic powder
- ½ teaspoon coarse ground black pepper
- 1 teaspoon sea salt more or less as needed
- 1 tablespoon Italian parsley - finely chopped
Instructions
- Add the unsalted butter to a medium saucepan or skillet over medium-high heat.
- Add the minced garlic to the pan and sauté until fragrant (1-2 minutes).
- Add the heavy cream to the mixture and heat to a light boil. Then, reduce the heat to low.
- Add the grated parmesan cheese, black pepper, and garlic powder to the saucepan and stir until well combined.
- Let the garlic parmesan sauce simmer for 2-3 minutes until it hasn’t thickened Then remove the pan from the heat.*If the sauce is too thick, you can add a little water, chicken broth, or vegetable broth to the mixture. If the sauce is too thin, let it reduce a little longer.
- Taste and season with sea salt as needed.
- If you're not using the sauce right away, let it cool, then store it in a glass jar or airtight container. Refrigerate for 4-5 days.
Notes
Can I change up the recipe?
Absolutely. For a deeper, smoother garlic flavor, make a paste out of roasted garlic. You will be amazed how the heat from the fresh garlic changes into a natural sweetness.
Instead of parmesan cheese, use Locatelli romano grated cheese. For an extra cheesy flavor, add ½ cup of shredded gruyere, swiss, cheddar, or Monterey jack to the sauce. You can also add 4 ounces of cream cheese, Velveeta, or cheese whiz to this simple sauce.
For a touch of heat, add your favorite hot sauce or red pepper flakes to the mixture.
If you want to really get creative, add marinara sauce or pizza sauce to our creamy garlic sauce.
How do I reheat the sauce?
When refrigerated, this sauce will thicken considerably. To reheat the parmesan sauce, place it in a small saucepan over medium heat. Add a little milk or cream to loosen it up, whisking the mixture until it’s reached 165 degrees. Taste and re-season as needed with salt and black pepper.
Can I use milk instead of heavy cream?
Yes, you can use milk instead of heavy cream, but the sauce will be thinner. To thicken it, let it reduce longer to achieve the desired consistency. Adding additional parmesan cheese will also help thicken the sauce.
Nutrition
Calories: 369kcalCarbohydrates: 5gProtein: 6gFat: 37gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 114mgSodium: 741mgPotassium: 123mgFiber: 0.2gSugar: 3gVitamin A: 1550IUVitamin C: 3mgCalcium: 167mgIron: 0.3mg
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