If you’re looking for a garlic parmesan sauce that’s rich, savory, and easy to make at home, you’re in the right place. This version comes together quickly with simple ingredients and has that classic balance of buttery garlic and salty Parmesan. I make this sauce whenever I want to add instant flavor to pasta, roasted vegetables, or even as a dipping sauce for bread and potatoes.
A Note From Kristen
I’m a firm believer that a good sauce can transform even the simplest dish, and this garlic Parmesan sauce is one I come back to again and again. It’s smooth, creamy, and well balanced, with just the right mix of savory garlic and salty Parmesan. I make it whenever I want to add easy, reliable flavor to pasta, vegetables, or anything that could use a little extra richness.
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Garlic Parmesan Sauce
- Melt the butter in a medium saucepan over medium heat until bubbly. Add the garlic and cook briefly, stirring, just until fragrant.
- Stir in the flour and cook for about 1 minute until smooth.
- Slowly whisk in the milk and cream until fully combined.
- Simmer gently, stirring often, until the sauce thickens.
- Reduce the heat and add the Parmesan a little at a time, stirring until smooth.
- Season with salt, black pepper, and nutmeg to taste.
- Remove from heat and use right away. If needed, thin with a splash of milk or cream. Enjoy!
Serving Ideas
- As a pasta sauce to make garlic parmesan pasta.
- As a pizza sauce spread on a gluten-free crust or chickpea flour crust.
- As a dip for fresh veggies like blistered shishito peppers, roasted vegetables, or french fries.
- Added as a creamy layer in butternut squash lasagna or other vegetarian casseroles.
- Mixed into mashed potatoes.
- As a dipping sauce or drizzled over flatbreads.
- As a soup enhancer.
- Drizzled over grain bowls and rice bowls.
Storing, Freezing, and Reheating
Let the sauce cool completely before storage. Keep it in an airtight container, then store it in the refrigerator to use the sauce for up to four days.
Freezing it is generally not recommended, as doing so might alter the texture.
To reheat, put the garlic Parmesan sauce in a pan on medium-low heat, then stir constantly until it’s heated through, adding some milk to thin out if necessary.
Kristen’s Top Tips
- Use fresh garlic instead of pre-minced for the best results. Similarly, use freshly grated Parmesan cheese when possible instead of the pre-grated variety which may cause the sauce to turn a bit grainy.
- Avoid over-browning the garlic when sauteing it, as it might turn bitter.
- Adding the Parmesan cheese in small amounts is needed to ensure that it will melt evenly and won’t give you a clumpy sauce.
- Taste as you go. Parmesan is already naturally salty — omit adding the salt if needed.
More Delicious Garlicky Recipes
Creamy Garlic Parmesan Sauce
Ingredients
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour gluten-free if necessary
- 1 ½ cups whole milk or dairy-free milk
- ½ cup heavy cream or coconut cream
- ¾ cup freshly grated or shredded Parmesan cheese vegetarian (rennet-free) if necessary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Method
- In a medium-sized saucepan over medium heat, melt the butter until it begins to foam.
- Add the minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
- Sprinkle the flour over the garlic and butter mixture. Stir well to combine, cooking for about 1 minute to remove the raw taste of the flour.
- Gradually whisk in the milk and cream, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring constantly, until the sauce begins to thicken (about 3-5 minutes).
- Reduce the heat to low and slowly add the parmesan cheese in small handfuls, stirring until completely melted and smooth.
- Stir in the salt, black pepper, and nutmeg.
- Remove from the heat and use immediately.
- If the sauce thickens too much upon cooling, whisk in a splash of milk or cream to reach the desired consistency.
- Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
Wonderful!