Garlic and Parmesan Sauce (Creamy Garlic Parmesan Sauce)
This quick and easy garlic and parmesan sauce recipe will surely add a boost of flavor to your next pizza or pasta night! This recipe is based on a classic bechamel sauce, and it's the perfect way to spice up your next pizza or pasta night without using tomato paste. It's full of creamy, parmesan flavor and spiked with garlic throughout.
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Equipment
- 1 heavy-bottomed saucepan 1.5 quart
- 1 cheese grater
- 1 wire whisk
- 1 chefs knife
Ingredients
- 4 cloves garlic minced
- 3 tbsp butter unsalted
- 3 tbsp flour all purpose
- 1 cup milk reduced fat
- 1 tsp salt
- ¼ tsp pepper
- ⅔ cup parmesan cheese grated
Instructions
- Prep garlic. Peel and roughly chop or mince 4 cloves of garlic. Chopping the garlic this way gives it a stronger, more intense flavor, but not as sharp as grating it with a microplane.
- Shred cheese. Grate 2/3 cup (55g) of parmesan cheese.
- Get milk to temperature. Gently heat 1 cup of milk to take the chill off, if it's straight out of the fridge. You can heat it in 30-second intervals in the microwave, or on the stovetop in a separate pan. Alternatively, you can allow the milk to come to room temperature before preparing the rest of the ingredients.
- Melt butter. In a heavy-bottom saucepan over medium-low heat, melt 3 tbsp of unsalted butter.
- Add flour. Once the butter is melted, whisk in 3 tbsp of all-purpose flour.
- Make the roux. Stir the mixture for 2-3 minutes over medium-low heat to help cook out the flavor of the flour. This step is also known as making a roux. Keep an eye on the mix as it can brown or burn quickly.
- Add garlic. Add the 4 cloves of minced garlic and cook for 1-2 minutes.
- Whisk in milk. Slowly pour the milk into the roux, and whisk constantly as you add the milk.
- Fold in cheese. Once all the milk has been incorporated, add in the parmesan cheese. Allow the mixture to cook over medium heat at a low simmer for about 5 minutes until the cheese has melted and the sauce has thickened.
- Taste and season. Give the sauce a taste, and season with salt and pepper. If your sauce is too thick, you can add more milk. If it's too thin, you can let it simmer longer to thicken up.
- Use or store. Use the sauce in the recipe of your choice. Store any leftover sauce in an airtight container in the fridge for up to one week, or freeze for longer storage.
Nutrition
Serving: 1ozCalories: 59kcalCarbohydrates: 3gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 306mgPotassium: 43mgFiber: 0.1gSugar: 1gVitamin A: 135IUVitamin C: 0.3mgCalcium: 94mgIron: 0.2mg
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Keyword: béchamel, garlic, parmesan, sauce