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Cheese and garlic sauce with cheese and cream

Creamy Garlic Parmesan Sauce

A versatile sauce that goes with just about everything — see for yourself! It gives all kinds of sides a fresh spin, from steamed broccoli to oven-roasted potatoes, and of course it's perfect over Italian pasta. It's also great with fish, poultry, and meat. And it makes a fantastic dip for toasted bread.

Nika

Recipe author

Cheese and garlic sauce with cheese and cream

Composition / ingredients

Servings:

Butter

Garlic

Flour

Heavy cream

250

Parmesan

Black pepper

1.5

Salt

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 78 % 42 g

Carbohydrates 7 % 4 g

398 kcal

GI: 60 / 0 / 40

Cooking method

Cooking time: 20 min

Step 1:

Gather all your ingredients. For the cream, 33% (heavy/whipping cream) is best. You can use something lighter, but I wouldn't go below 20% — the sauce needs to turn out rich and creamy, and its silkiness depends a lot on the cream you choose. It's best not to substitute another hard cheese for the Parmesan, since its flavor is so bold and distinctive that a good stand-in is hard to find. That said, cheddar works really well in this sauce.
Step 2:

Put the butter in a saucepan and melt it over medium heat — don't let it boil or foam. Meanwhile, peel the garlic and chop it very finely with a knife; if it's chopped too coarsely, the sauce won't be smooth. Once the butter has melted, turn up the heat, add the garlic, and sauté lightly — just until the butter takes on a pleasant aroma. Don't let the garlic brown to a crisp.
Step 3:

Sift the flour into the saucepan and stir quickly to combine. Be sure to sift it — that keeps lumps from forming, which you don't want in the sauce. Cook the flour for 1–2 minutes, stirring with a silicone spatula.
Step 4:

Next, pour the cold cream into the saucepan in a thin stream. Add it gradually — again, to avoid lumps — and because the cream comes straight from the fridge, the sauce will turn out thicker and smoother. Stirring constantly, keep cooking over low heat until it thickens slightly. Don't overcook it, though: the sauce should still run off the spatula.
Step 5:

Add the ground black pepper and salt, then stir in the grated Parmesan. Freshly ground pepper is best for the most aroma. I recommend buying the Parmesan pre-grated — grinding it that finely at home is tough. Stir the sauce and take it off the heat. Let it cool a little, then taste and add more pepper or salt if needed.