Tulo

Garlic Parmesan Sauce Recipe

A bowl of creamy garlic parmesan sauce studded with minced garlic and parsley, with a spoon lifting a swirl of the thick sauce.
Photo by Polina Tankilevitch on Pexels

Cooking the garlic gently in butter before adding flour builds a mellow, rounded garlic flavor instead of a harsh raw bite, and a simple roux thickens the sauce so it clings to wings, pasta, or bread instead of running off.

Prep
5 min
Cook
10 min
Total
15 min
Servings
8

Ingredients

Servings8
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 cup parmesan cheese, finely grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 1 tbsp fresh parsley, chopped

Nutrition per serving

Calories
160
Protein
6g
Carbs
5g
Fat
13g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Melt the butter in a saucepan over medium-low heat.
  2. 2Add the minced garlic and cook, stirring often, for 1-2 minutes, until fragrant but not browned.
  3. 3Sprinkle in the flour and whisk constantly for about 1 minute to cook out the raw flour taste and form a smooth paste.
  4. 4Slowly pour in the milk and cream while whisking, working out any lumps as you go.
  5. 5Raise the heat slightly and bring the mixture to a gentle simmer, whisking often, until it thickens enough to coat the back of a spoon, about 3-4 minutes.
  6. 6Remove from the heat and whisk in the parmesan a handful at a time until fully melted and smooth.
  7. 7Season with salt and pepper, then stir in the parsley just before serving.

Tips & variations

  • Use freshly grated parmesan off a block rather than pre-shredded, since the anti-caking starch on bagged cheese keeps it from melting smoothly.
  • For a thinner sauce to toss with wings, skip the heavy cream and use 1.5 cups milk instead.
  • Stir in a pinch of red pepper flakes or a dash of hot sauce for a spicier wing sauce.
  • Swap half the parmesan for asiago or pecorino romano for a sharper, tangier finish.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. The sauce will thicken as it chills, so reheat it gently over low heat on the stovetop, whisking in a splash of milk to loosen it back to pouring consistency. Avoid microwaving on high, which can cause the cheese to separate.

Tips from the Tulo kitchen

  • If the sauce breaks or looks grainy after adding the cheese, whisk in a tablespoon of hot milk off the heat to bring it back together.
  • Warm the milk and cream slightly before adding them to the roux so the sauce comes together faster and with fewer lumps.

FAQ

Why did my garlic parmesan sauce turn grainy?

This usually happens when the cheese is added over direct heat or added all at once. Pull the pan off the burner first and whisk in the parmesan gradually so it melts smoothly instead of clumping.

Can I make this sauce ahead of time?

Yes. It keeps well in the refrigerator for up to 4 days; just reheat it slowly over low heat with a splash of milk, since it thickens considerably once cold.

What can I use garlic parmesan sauce for?

It works as a dip for breadsticks or fries, a toss for chicken wings, a base for pizza in place of tomato sauce, or a quick sauce for fettuccine and roasted vegetables.

Can I make it without flour?

Yes. Skip the flour and simmer the milk and cream with the garlic until slightly reduced, then whisk in the parmesan; the sauce will be thinner but still flavorful.

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