Description
This velvety, garlicky Parmesan sauce is the ultimate quick-fix for pastas, roasted vegetables, chicken, or even a cozy dipping sauce for crusty bread. It’s built on everyday ingredients and brings big flavor with minimal effort.
Ingredients
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4 tablespoons unsalted butter
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4 cloves fresh garlic, finely minced
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2 teaspoons Italian seasoning blend
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4 tablespoons all-purpose flour
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2 cups vegetable broth
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¾ cup heavy cream
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8 oz freshly shredded Parmesan cheese
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1 tablespoon fresh parsley, finely chopped
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Kosher salt, to taste
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Fresh cracked black pepper, to taste
Instructions
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Sauté Aromatics:
In a large sauté pan, melt the butter over medium-low heat. Add the garlic, Italian seasoning, a pinch of salt and pepper, and cook for 1 minute, stirring frequently. -
Build the Roux:
Sprinkle in the flour and whisk continuously until fully incorporated. Let it cook for 1 more minute to eliminate the raw flour taste. -
Add Broth:
Slowly pour in the vegetable broth, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 2 minutes, until the mixture begins to thicken. -
Finish with Cream & Cheese:
Stir in the heavy cream, Parmesan cheese, and parsley. Reduce heat to low and whisk until the sauce is smooth and silky.
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Adjust & Serve:
Let the sauce simmer gently until it reaches your desired consistency. Taste and adjust with more salt and pepper as needed.
Notes
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For the smoothest sauce, use freshly shredded Parmesan—it melts more evenly than pre-grated.
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Have all ingredients prepped and measured before starting to keep things moving smoothly.
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Want a thinner sauce? Add a splash of broth or cream at the end.
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Sauce thickens further as it cools—reheat gently with a splash of cream or milk if needed.