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This Garlic Parmesan Cream Sauce is identical to the Garlic Asiago Cream Sauce recipe in my ebook A @deepfriedhoney Holiday. I just swapped the cheeses, which I do often. Y’all have been asking for details on this sauce for years now – since this birthday dinner I made for my husband:
Garlic Parmesan Cream Sauce Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Garlic Parmesan Cream Sauce recipe:
- Heavy cream: Half-and-half works, too. I wouldn’t use milk or anything leaner, but you could get away with it if you increase the amount of flour, probably.
- Beef broth: I usually serve this as an accompanimnet to red meat, so beef broth is my liquid of choice. Chicken or vegetable would be fine but the flavor will differ, of course.
- Aged parmesan: Yes, aged. Grate or shred it yourself, as I always suggest. You can swap the cheese out for others – more on that in the ‘switch it up’ section below.
- Salted butter: You might have noticed that there’s no salt called for in this recipe. That’s because it’s generally not necessary and when it is, it’s to taste. Between the salted butter, beef broth, and parmesan, I feel it’s salty enough already usually. Do what your tastebuds tell you to.
- All-purpose flour: To thicken things up a bit.
- Garlic: A lot of it. Usually in my recipes I’ll call for a certain number of garlic cloves but this time I want you to mince the cloves and then measure them that way. Lots of garlic in this Garlic Parmesan Cream Sauce. Sometimes I’ll add garlic powder too. Some garlic bulbs are less or more garlicky than other bulbs!
- Crushed red pepper flakes: Not enough for spice, but enough to cut through the cream.
- Dried oregano flakes, parsley: You can substitute Italian seasoning for these, if you like.
How to Make Garlic Parmesan Cream Sauce
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Garlic Parmesan Cream Sauce recipe:
- Saute the garlic. Place a medium sauce – that has a lid – over medium-high heat. To it, add your butter. Let the butter melt entirely, then stir in the minced garlic. Let it cook for 3-5 minutes, until fragrant and slightly browned.
- Thicken things up. Sprinkle the flour over the butter and stir to combine. Let cook for 2 minutes to get that flour taste out of there.
- Build the sauce. Stir in the beef broth and bring up to a simmer, then reduce the heat to medium-low and stir in your heavy cream. Bring back to a gentle simmer – bubbles will form around the edges of the pan.
- Season the Garlic Parmesan Cream Sauce. Stir in the remaining seasonings, then the grated parmesan. Bring back to a simmer, and cook until the cheese has melted completely into the sauce, about 3 minutes more. Taste it, and adjust with garlic powder and kosher salt, as and if needed. Serve hot.
Switch Up this Garlic Parmesan Cream Sauce
We love a versatile recipe around here! This sauce doesn’t have to be Garlic Parmesan Cream Sauce – it can be so much more. Some suggestions:
- Another cheese. As I stated earlier asiago is a great option for this sauce instead of parmesan. Pecorino Romano is also great.
- No cheese. Check the photo right above this section. There’s no cheese at all in that version. So it’s just Garlic Cream Sauce.
- No flour. It won’t be as velvety or thick, but still tastes really good.
Obligatory Pinterest Graphics –
Garlic Parmesan Cream Sauce
- Total Time: 15 minutes
- Yield: 8 1x
- 1 C heavy cream
- 1 C beef broth
- 1/2 C aged parmesan, grated
- 4 tbsp salted butter
- 2 tbsp all-purpose flour
- 2 tbsp minced garlic
- 1/4 tsp red pepper flakes
- 1 tsp dried oregano flakes
- 1/2 tsp parsley, minced
- 1/4 tsp freshly cracked black pepper
- Melt the butter in a medium saucepan over medium-high heat. Stir in the minced garlic and let cook for 3-5 minutes, until fragrant
- Sprinkle the flour over the butter and stir to combine. Let cook for 2 minutes.
- Stir in the beef broth and bring to a simmer, then reduce the heat to medium-low and stir in your heavy cream. Bring back to a simmer.
- Stir in the remaining seasonings, then the grated parmesan. Bring back to a simmer, and cook until the cheese has melted completely into the sauce, about 3 minutes more. Taste and add kosher salt to taste, if needed. Serve hot. Dassit!
The post above the recipe has all the advice and details you need.
- Prep Time: 5
- Cook Time: 10