Garlic Parmesan Cream Sauce
A nice creamy parmesan butter cream sauce with great flavors from the garlic and spices. The sauce can become a bit spicy for some people, I would recommend cutting the pepper spices by 1/2. Sauce goes great with some chicken and/or pasta.
A nice creamy parmesan butter cream sauce with great flavors from the garlic and spices. The sauce can become a bit spicy for some people, I would recommend cutting the pepper spices by 1/2. Sauce goes great with some chicken and/or pasta.
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 2 tablespoons flour
- 1/2 cup heavy whipping cream
- 1/8 teaspoon nutmeg
- 1/2 teaspoon ground cayenne pepper
- 1 cup 2% milk
- 4-5 cloves garlic whole
- 1/2 teaspoon red chile flakes
- 1 1/2 cups parmesan cheese shredded
- Carbohydrate 8.48437480476715 g
- Cholesterol 110.410000067903 mg
- Fat 37.8034140122757 g
- Fiber 0.346912015749858 g
- Protein 4.95872322482528 g
- Saturated Fat 23.2771393212106 g
- Serving Size 1 1 Serving (133g)
- Sodium 368.114682893279 mg
- Sugar 8.13746278901729 g
- Trans Fat 2.40039036670939 g
- Calories 385 calories
Step-by-step
- Pour milk into a small pot and turn heat to medium.
- Peel the garlic cloves.
- Add garlic to milk and simmer until cloves are tender.
- Remove garlic and set milk aside (do not discard!!)
- Add butter, olive oil and garlic (put into garlic press) saute on med-low heat until butter is melted.
- Add red pepper flakes
- Mix in flour with whisk until combined.
- Add milk and chicken broth.
- Bring to a boil.
- Lower heat and continue stirring until thickened. (Hint: If you want to thicken quicker increase temperature and continue stirring with whisk).
- Add parmesan and stir until melted.
- Lower heat.
- Add heavy cream. (Hint: Heavy cream may have toned the flavor down a bit, taste and check to see if more spices are needed).
- Cook for a few minutes and serve.
Infusing milk with whole garlic cloves at a gentle simmer extracts alliums cleanly without scorching the solids in butter. Simmer the dairy just until the cloves yield entirely to a paring knife, usually around ten minutes. Whole cloves distribute flavor more evenly than raw minced garlic tossed directly into fat. Avoid freezing this emulsion. High fat dairy like heavy whipping cream and shredded parmesan will break, separate, and curdle upon thawing. Reheat leftovers exclusively on the stovetop over low heat while whisking constantly. High wattage microwave exposure causes the cheese solids to clump and release grease immediately.
Substitutions and Adjustments
Swapping heavy cream for additional low fat milk will drastically thin the finished viscosity. Maintain the proper flour-to-fat ratio if altering dairy weights. Cayenne pepper and red chile flakes add significant heat. Reduce those dry spices by half if milder palates are expected at the table.
- Use freshly grated parmesan instead of pre-bagged varieties to prevent starch coatings from causing graininess.
- Whisk continuously when adding milk to the roux to prevent lumps.
- Control heat strictly during cheese incorporation to avoid oil separation.
