Garlic and Parmesan Sauce Recipe
This Garlic and Parmesan Sauce is rich, creamy, and packed with deep flavors of roasted garlic and tangy Parmesan cheese. It’s perfect for pasta, chicken, seafood, or as a dipping sauce for breadsticks and fries.
Ingredients
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Main Ingredients
2 tbsp olive oil (unsalted)
4 cloves garlic (minced or finely grated)
1 cup heavy cream
½ cup whole milk
¾ cup Parmesan cheese (grated)
½ tsp salt (adjust to taste)
½ tsp black pepper (freshly ground)
½ tsp Italian seasoning
½ tsp onion powder (optional, for extra depth)
¼ tsp red pepper flakes (optional, for a slight kick)
1 tsp lemon juice (optional, to balance flavors)
Thickening Options (Choose One)
1 tsp cornstarch mixed with 2 tsp water (slurry method)
2 tbsp cream cheese (for extra richness)
Instructions
Step 1: Saute the Garlic
Melt the olive oil in a saucepan over medium heat.
Add the minced garlic and sauté for 30–60 seconds, stirring constantly until fragrant (don’t let it burn).
Step 2: Build the Sauce
Pour in the heavy cream and milk, stirring gently to combine.
Add the Parmesan cheese slowly, stirring until it melts completely.
Step 3: Season & Thicken
Stir in the salt, pepper, Italian seasoning, onion powder, and red pepper flakes.
If using cornstarch slurry, stir it in now to thicken the sauce.
For a richer texture, add cream cheese and let it melt.
Simmer for 2–3 minutes until the sauce reaches the desired thickness.
Step 4: Finish & Serve
Stir in lemon juice for a bright finish.
Remove from heat and serve immediately over pasta, chicken, or as a dip.
Nutritional Information (Per Serving)
Calories: ~250
Carbohydrates: 5g
Protein: 7g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 60mg
Sodium: 400mg
Sugar: 2g
Note: Nutritional values vary based on exact ingredients and portion sizes.
FAQs (Frequently Asked Questions)
1. Can I use milk instead of heavy cream?
Yes! The sauce will be thinner but still flavorful. To thicken, add cornstarch or more Parmesan cheese.
2. Can I store leftover sauce?
Yes, store it in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of milk or water.
3. Can I make it without Parmesan?
Parmesan adds key flavor, but you can substitute it with Romano, Asiago, or nutritional yeast for a dairy-free version.
4. Will this sauce work for Alfredo?
Yes! This is a garlic-forward Alfredo sauce. Simply add more Parmesan for an extra cheesy version.
5. Can I freeze the sauce?
Cream-based sauces don’t freeze well as they can separate. If necessary, reheat slowly while whisking
Would you like any variations, such as a spicy, keto-friendly, or dairy-free version?