Make this flavourful Garlic Parmesan Sauce in just 15 minutes, using everyday ingredients you probably already have in your kitchen. A delicious sauce to mix with pasta, serve on top of pizza, or dip chicken wings in.
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Garlic and Parmesan are two flavors that go so well together. And this Garlic Parmesan Sauce is no exception!
A classic bechamel is seasoned with sautéd garlic, and then we gently fold in lots and lots of Parmesan cheese. But that squeeze of lemon at the end? That's what will make you fall in love with this Parmesan Garlic Sauce.
Why you will love this recipe
- It's quick and all done in 15 minutes
- It's easy with a few simple steps
- Learn how to make a classic bechamel which is the base for this sauce
- It's flavor packed with lots of garlic and Parmesan
- It's so versatile and delicious mixed in with pasta, on top of a pizza, as a dipping sauce... you name it!
What you need to make it
Ingredient notes & substitutions
- Ground black pepper: fresh ground is best, any kind works
- Salt: Taste test at the end, then season accordingly
- Lemon: Needs to be fresh. Can be skipped, but adds a delicious touch.
- Milk: whole milk is best, low fat works. You can also use cream.
- Butter: I used salted butter. You might need an extra pinch of salt if using unsalted butter.
- Garlic: Fresh garlic cloves are the best choice, pre-minced works.
- Parmesan cheese: The pre-shredded kind will not work well for this recipe, buy a piece of Parmesan and shred it yourself
- Make it gluten free by using a gluten free flour mixture. Keep an eye on the consistency, you might need to add more milk.
How to make it
- Sauté garlic in butter
- Add flour
- Mix well and cook 5 minutes, until lightly golden
- Add milk, a little at a time. When all the milk has been added, simmer 5 minutes.
- Fold in the cheese, a little at a time.
- Taste test and season with salt & pepper
- Add a squeeze of lemon, and taste test again
- Ready to serve as a hot or cold sauce, or mixed in with pasta and a bit of pasta cooking water
Tips & tricks
- Keep the temperature low! You don't want the garlic to burn.
- Avoid a sauce that tastes like flour by cooking the flour 5 minutes, and then simmering the sauce 5 minutes. Don't be tempted to skip these steps!
- Taste test before seasoning to ensure adequate levels of salt
- Add more milk if serving it cold - the sauce will thicken as it cools
- For a thinner sauce, add more milk
Recipe FAQ
Garlic parmesan sauce can be made in different ways. This version is a bechamel sauce seasoned with garlic and Parmesan cheese, but you can also make it like a gravy using broth, or as a cold mayonnaise based sauce.
No, they are not the same. Alfredo does not have flour, it's instead thickened by adding pasta cooking water.
You can use it as a pasta sauce mixed in with pasta, as a pizza sauce, with a piece of bread, as a garlic parmesan wing sauce to dip chicken tenders or wings in... or for any other dish where you want a pop of garlic parmesan flavor! You can also use it in place of a regular bechamel sauce when making lasagna.
Make-ahead, storing, freezing and reheating instructions
- Make ahead: This sauce is good for multiple days, feel free to make ahead and serve cold or reheat.
- Storing: Store leftovers in the fridge in an air tight container for up to 5 days
- Freezing: I do not recommend freezing this sauce
- Reheating: Reheat sauce slowly in a sauce pan over medium-low heat. Add an extra dash of milk if needed.
More quick & easy sauce recipes
Looking for more quick & easy sauce recipes like this Garlic Parmesan Cream Sauce?
- Whipped Butter
- 1-Minute Gyoza Sauce (3 ingredients!)
- How to Make Gravy without Drippings
- Ezme - Spicy Turkish Salsa
- Easy Chipotle Ranch Dressing
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Garlic Parmesan Sauce
Print RateIngredients
- 2 tablespoon butter salted or unsalted
- 2 teaspoon minced garlic
- 2 tablespoon all-purpose flour
- 1.5 cup milk whole milk or low fat
- 1 cup grated Parmesan cheese not pre-shredded
- 1 squeeze fresh lemon juice
- ¼ teaspoon salt according to taste
- ¼ teaspoon ground black pepper according to taste, fresh ground is best
Instructions
- Melt butter over medium heat or medium-low heat. Add minced garlic and sauté 1 minute, without the garlic browning or burning.2 tablespoon butter, 2 teaspoon minced garlic
- Add flour and mix well. Cook 5 minutes, stirring often, until the mixture is lightly golden. Be careful so the garlic doesn't burn. If it starts to brown, turn down the heat.2 tablespoon all-purpose flour
- Start adding the milk, a little bit at a time. Start with a few tablespoons and add more as you go. Mix well and ensure the mixture is smooth before adding more milk. When all the milk has been added, simmer 5 minutes.1.5 cup milk
- Slowly mix in the cheese, a little at a time. Make sure it's been well incorporated before adding more.1 cup grated Parmesan cheese
- Taste test and season a squeeze of lemon juice, and salt and pepper as needed. Serve hot, or allow to cool and thicken further before serving.¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 squeeze fresh lemon juice
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- Skillet or sauce pan
Video
Notes
Tips & tricks
- Make it gluten free by using a gluten free flour mixture. Keep an eye on the consistency, you might need to add more milk.
- Keep the temperature low! You don't want the garlic to burn.
- Avoid a sauce that tastes like flour by cooking the flour 5 minutes, and then simmering the sauce 5 minutes. Don't be tempted to skip these steps!
- Taste test before seasoning to ensure adequate levels of salt
- Add more milk if serving it cold - the sauce will thicken as it cools
- For a thinner sauce, add more milk
Make-ahead, storing, freezing and reheating instructions
- Make ahead: This sauce is good for multiple days, feel free to make ahead and serve cold or reheat.
- Storing: Store leftovers in the fridge in an air tight container for up to 5 days
- Freezing: I do not recommend freezing this sauce
- Reheating: Reheat sauce slowly in a sauce pan over medium-low heat. Add an extra dash of milk if needed.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Pam
I warm the milk before starting to add it to the roux. Slightly warmed milk or water for other sauces allows the flour to incorporate faster and with fewer lumps forming or attempting to form.