Garlic Parmesan Sauce is a creamy, dense sauce made from garlic and cheese. It is a versatile sauce and can be used to make pizza, pasta, spaghetti, baked vegetables, chicken wings and even rice. So, bookmark my easy recipe to make it at home and cook something special this weekend? Here is how to make Garlic Parmesan Sauce Recipe.
The art of quick and effective cooking lies is meticulous prep work. Owing to my belief in smart work, I keep basic sauces ready at home.
Therefore, whenever we want to have a quick meal, sauces like Moroccan Harissa Sauce, Thai Peanut Sauce, Peri Peri Sauce, Cauliflower Cheese Sauce help me like hell.
Finally, all I do is melt butter, heat olive oil, toss any of these sauce with salt and pepper, veggies and parmesan cheese.
And, a soothing meal gets ready in minutes.
On similar lines, this Creamy Parmesan Garlic Sauce is a recipe worth cherishing. Let me tell you why!
There are times when all you want is a saucy, cheesy meal with some veggies or pasta.
This rich sauce is perfect for such kind of cravings. It is a great variation of Parmesan Sauce.
Though it is made from cheese, milk, butter and more, this sauce is not too fatty or dense.
In fact, it is smooth and light. You may also add wine to it if you want, and in case you are hosting only adults party.
Furthermore, if you want to make it more flavourful, you may also sprinkle herbs like basil, chives, red pepper or parsley while it simmers.
You could pair it with any hot sauce of your choice and kick it up a tad.
In general, Garlic Parmesan Sauce is an easy sauce to have handy in your kitchen.
On that note, here’s my recipe that would help you make it:
What is Garlic Parmesan Sauce?
Garlic Parmesan Sauce is a creamy, dense sauce made from garlic, flour, milk, and cheese.
It is quite a versatile sauce and can be used to make pizza, pasta, spaghetti, baked vegetables, chicken wings, and even rice.
You can make an adult version of this parmesan cheese sauce by adding some wine or sherry to it.
This Parmesan Cream Sauce is so easy to make that by the time you boil the pasta, the sauce is ready.
And that too, from Scratch!
This Creamy Garlic Sauce is definitely not low-calorie but definitely Sooooo delicious!
How to use Garlic Parmesan White Sauce?
This white sauce is very versatile and can be used as
- Dipping Sauce
- Pizza Topping
- Pasta Sauce
- For dipping Chicken Wings
- Baked Vegetables
- Roasted Chicken
How to make Roasted Garlic Parmesan Cream Sauce?
To make roasted garlic cream sauce, cut a whole garlic bulb into half. Wrap each part in aluminum foil and drizzle some olive oil on top.
Close the foil and roast the garlic in a preheated oven at 400 F for 20-25 minutes.
Mince the roasted garlic and use it to make the sauce.
Is Parmesan Garlic Sauce Gluten-Free?
Since we are using flour to thicken this sauce, it is not gluten-free. However, if you are looking at a gluten-free version, replace the all-purpose flour with cornstarch.
How to store Garlic Parmesan Sauce?
This sauce keeps well in the refrigerator for up to 15 days and can be frozen for up to 6 months.
Tips to make best Parmesan Cream Sauce
Make sure there are no lumps after you add milk in the flour. To do this use a wire whisk vigorously to mix while pouring the milk.
Chicken broth adds a nice flavor to the sauce, so make sure to use a nice one.
Use a good pan, it will ensure even cooking of the sauce.
You might also like
How to make Garlic Parmesan Sauce Step by Step
Heat butter in a pan.
Add garlic and fry for a few seconds.
Add flour and fry for a minute on low heat.
Now add milk gradually and keep whisking continuously to make a lump-free mixture.
Add chicken broth and cook until the sauce thickens.
Add parmesan cheese, garlic powder, salt, and black pepper and cook until cheese melts.
Garlic Parmesan Sauce Recipe
Garlic Parmesan Sauce Recipe
- 4 tablespoon Butter
- 1 teaspoon Garlic (Minced)
- 2 tablespoon All Purpose Flour
- 1 cup Full Fat Milk
- 1 cup Chicken Broth (Use Veg Broth for Veg Version)
- ½ cup Parmesan Cheese
- 1 teaspoon Garlic Powder
- Salt to taste
- ½ teaspoon Freshly Cracked Black pepper
- Heat butter in a pan.
- Add garlic and fry for a few seconds.
- Add flour and fry for a minute on low heat.
- Add milk gradually and keep whisking continuously to make a lump free mixture.
- Add chicken broth and cook until the sauce thickens.
- Add parmesan cheese, garlic powder, salt and black pepper and cook until cheese melts.
- Use the sauce as required.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
My family loves this recipe, very simple to make yet so very delicious! We have used it on pasta, shrimp, salmon and steak. Highly recommend trying!,
Thnx a lot for trying the recipe and leaving your feedback 🙂
Did you use the chicken broth when you used the sauce on steak? Or veggie broth?
I use Chicken Broth only.
My family LOVES this soo much!
Hi just wondering how long can I keep this in the fridge and best storage ideas
Hi Priscilla, I just updated the post. You can refrigerate it for upto 15 days and freeze for upto 6 months. I hope this helps.
I just made some waiting for wings to finish to try with them but I tasted it and it is delicious.
Thnx for trying out the recipe 🙂
Trying it with some citrus basil marinated wings. Can’t wait to see how it turns out!
We love it at home Staci. I hope you like it too 🙂
Elizabeth Sarah Green
About how much pasta does this require?
Hi Elizabeth, Approx 300-400 g of pasta should be good for this much sauce.
I love how the flavors of garlic and Parmesan really come through in this sauce! It was super easy to make, and my whole family loved it.
I am so happy to hear this 🙂
I made cheese raviolis and was tired of using tomato sauce. I came across this sauce and glad I did. Quick and easy. Would definitely make it again.
Thanks for trying and sharing your feedback.
Your recipes have been a great help!
Though this may not be the right category to ask, but do you have a recipe for chicken wings as well?
Thanks a ton!
Thanks. I don’t have them yet but will try to post soon.
Will await!! ! 🙂
I love this sauce and have made it several times. It’s tasty and enhances the simplest pasta dish. Thank you for giving me a great sauce without tomatoes.
OMG!!!! This sauce is the best. Thank you so much for sharing this recipe.
Good to know that you liked it Rachel 🙂
Probably a silly question but do you use alreeady grated parm or do you grate it from a wedge?
I generally grate from a wedge but you can use any.
We used white wine instead of broth bc we didn’t have any broth and was delicious!! Poured over spiralized veggies and Parmesan crusted chick breasts!!! YUM❣️❣️
When you say broth, can chicken stock be used?
Yes James. You can sue it.
Can I use almond flour instead of all purpose flour?
The sauce will not thicken enough with almond flour. Add slightly more.
Do I have to keep whisking while it reduces?
Yes, not continuously but frequently.
What kind of milk did you use for this recipe?
I used full fat but you can sue any.
Norma Jean Sprouffske
Simply delicious made per the recipe! I used the sauce in a bowtie pasta with sauted onion, mushrooms, red pepper pre-cooked chorizo sausage coins and topped with chopped fresh tomato. Served with a rose wine and garlic bread. Heavenly.
Can I use just water instead of the milk and the broth? Or what vegan milk would you recommend as a substitute?
I would not recommend water or broth in place of milk but any vegan milk will work in this recipe. Use soy or almond or cashew.
Very Good sauce and very easy to make!! I put some wine land herbs in too and was delicious with my lobster pasta!
So easy & delicious!
Delicious; will be making again!!! 🙂
Thanks Heather 🙂
Thanks for sharing this recipe! Does the parmesan have to be fresh or could I use the Kraft grated from a bottle?
You can use whichever you have handy 🙂
In the spur of the moment, I decided I wanted a sauce over my steamed veggies instead of just salt. This was quick, easy, and the first sauce I’ve ever made that wasn’t lumpy! I didn’t have chicken broth or any substitutes but it was still amazing without!
Very happy to hear this Emily 🙂
Do I use salted or unsalted butter?
You can use any.
Made this sauce tasty really tasty. Question I have refreshed this my question is do you serve this cold or warm like on chicken legs?
It will taste best when warm.
I want to make this but first a question about the garlic. You write that I can used a whole head of roasted garlic (a favorite I use all the time) in place of the garlic. Does that include both the 1 tsp of minced garlic sauteed in the butter, and the 1 tsp garlic powder added with the cheese at the end.?
Don’t add minced garlic in that case.
I followed this recipe and my sauce came out tasting great!!
I like my food spicy, so I added crushed to get the sauce a bit more spicy. I add to sandwiches and pasta for that restaurant taste.
I have been craving this taste for a long time and wasn’t sure what sauce it was, so I cant say enough, how pleased I am.
Thank you for posting
Good to know!
Tweaked it a bit using half & half instead of milk and additional cheese and garlic. It’s a great sauce.
Thanks for trying!
Angela Fox Repko
I appreciate that your site formats the recipes for easy printing. Some sites when you print a recipe you end up with it spreadOut over multiple pages with a brunch of ads.
Thanks for the feedback:)
My sauce didn’t thicken 🙁 I even added more Parmesan cheese and flour and it still has the same constancy as the milk! I’m not sure if it had to do with the temperature I set my burner too…would that make a difference? Or maybe I needed it to sit without stirring for longer? Help!
If the measurements are correct, the sauce will thicken. Flour is added for the very reason.
Thanks for trying 🙂
OMG…. that’s all I gotta say about that….
This is soo good omg! I didn’t have any chicken broth or stock whatever was called for, I used water and it turned out amazing! 10/10
Happy to hear Elizabeth 🙂
I used oat milk and follow your heart non-dairy parmesan to make it vegan and it worked great. Tasty.
This sauce came out so flavourful and silky smooth, it was as though an angel had come down to earth and blessed my pan with the perfect ratios of ingredients and the correct method to cook them together. Pasta in heaven must come drizzled with this divine sauce. 10/10. I can’t wait to make this again and impress my girlfriend
excellent; i added pancetta to it as well
Awesome sauce. This is my go to sauce for garlic parm wings..
I used some toasted garlic I had instead of minced & whipped cream since I only had 2% milk was absolutely amazing