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
- Potatoes
- Roasted Chicken
- Broccoli
- Lasagna
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.
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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
Ingredients
- 4 tbsp Butter
- 1 tsp Garlic (Minced)
- 2 tbsp All Purpose Flour
- 1 cup Full Fat Milk
- 1 cup Chicken Broth (Use Veg Broth for Veg Version)
- ½ cup Parmesan Cheese
- 1 tsp Garlic Powder
- Salt to taste
- ½ tsp Freshly Cracked Black pepper
Instructions
- 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.
Notes
Nutrition
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.
Nora
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!,
Neha Mathur
Thnx a lot for trying the recipe and leaving your feedback 🙂
Deserae anglin
Did you use the chicken broth when you used the sauce on steak? Or veggie broth?
Neha Mathur
I use Chicken Broth only.
LaVeta
My family LOVES this soo much!
Neha Mathur
Thanks 🙂
Priscilla
Hi just wondering how long can I keep this in the fridge and best storage ideas
Neha Mathur
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.
Erin
I just made some waiting for wings to finish to try with them but I tasted it and it is delicious.
Neha Mathur
Thnx for trying out the recipe 🙂
Staci
Trying it with some citrus basil marinated wings. Can’t wait to see how it turns out!
Neha Mathur
We love it at home Staci. I hope you like it too 🙂
Elizabeth Sarah Green
About how much pasta does this require?
Neha Mathur
Hi Elizabeth, Approx 300-400 g of pasta should be good for this much sauce.
Anna
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.
Neha Mathur
I am so happy to hear this 🙂
Karen
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.
Neha Mathur
Thanks for trying and sharing your feedback.
Kriti
Hi,
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!
Neha Mathur
Thanks. I don’t have them yet but will try to post soon.
Kriti
Thank you!
Will await!! ! 🙂
Sue Borah
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.
Neha Mathur
Thanks 🙂
Rachel
OMG!!!! This sauce is the best. Thank you so much for sharing this recipe.
Neha Mathur
Good to know that you liked it Rachel 🙂
Renee
Probably a silly question but do you use alreeady grated parm or do you grate it from a wedge?
Neha Mathur
I generally grate from a wedge but you can use any.
Brooke
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❣️❣️
Neha Mathur
Thanks 🙂
James
When you say broth, can chicken stock be used?
Neha Mathur
Yes James. You can sue it.
Gena Parker
Can I use almond flour instead of all purpose flour?
Neha Mathur
The sauce will not thicken enough with almond flour. Add slightly more.
John Exequiel
What kind of milk did you use for this recipe?
Neha Mathur
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.
Neha Mathur
Awesome 🙂
jill
Can I use just water instead of the milk and the broth? Or what vegan milk would you recommend as a substitute?
Neha Mathur
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.
Shari Stocks
Very Good sauce and very easy to make!! I put some wine land herbs in too and was delicious with my lobster pasta!
Neha Mathur
Nice 🙂
Heather
Delicious; will be making again!!! 🙂
Neha Mathur
Thanks Heather 🙂
Emma
Thanks for sharing this recipe! Does the parmesan have to be fresh or could I use the Kraft grated from a bottle?
Neha Mathur
You can use whichever you have handy 🙂
Emily
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!
Neha Mathur
Very happy to hear this Emily 🙂
joe
Do I use salted or unsalted butter?
Neha Mathur
You can use any.
Daniel
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?
Neha Mathur
It will taste best when warm.
Cheryl
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.?
Neha Mathur
Don’t add minced garlic in that case.
Alli
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
Neha Mathur
Good to know!
Rob
Tweaked it a bit using half & half instead of milk and additional cheese and garlic. It’s a great sauce.
Neha Mathur
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.
Neha Mathur
Thanks for the feedback:)
Sara
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!
Neha Mathur
If the measurements are correct, the sauce will thicken. Flour is added for the very reason.
Jennifer
Really delicious!
Neha Mathur
Thanks for trying 🙂
Suzanne Ingram
OMG…. that’s all I gotta say about that….
Neha Mathur
Thanks 🙂