Parmesan cream sauce
Parmesan cream sauce is a rich, velvety blend of dairy and cheese that brings comforting depth to any dish. Its smooth texture and bold, savory flavor make it a versatile addition, perfect for elevating everyday meals with a touch of indulgent, creamy goodness.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Grater (for fresh Parmesan)
- Cutting board and knife
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- 2 cups vegetable broth
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- Salt & black pepper to taste
- 2 teaspoons Italian seasoning
- 1 tablespoon finely chopped parsley
Instructions
- Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about a minute until fragrant but not browned.
- Sprinkle in the all-purpose flour and whisk continuously for 1–2 minutes to form a smooth paste. This will help thicken your sauce.
- Slowly pour in the heavy cream and whole milk while whisking to avoid lumps. Let the mixture gently simmer until it starts to thicken.
- Gradually add the vegetable broth, whisking as it blends into the creamy base. Continue cooking until the sauce reaches your desired consistency.
- Lower the heat and stir in the freshly grated Parmesan cheese. Mix until fully melted and the sauce becomes rich and silky.
- Add Italian seasoning, salt, and black pepper. Taste and adjust the seasoning as needed.
- Remove from heat and stir in the finely chopped parsley for a fresh, aromatic finish. Parmesan cream sauce is ready to serve.
Notes
I always serve the sauce immediately because it tastes best while warm and freshly made.