This 10-minute creamy Parmesan Sauce is silky and rich - the perfect topping for grilled fish or a giant plate of pasta!
Creamy parm sauce is actually a mornay sauce, which is created from the mother sauce of bechamel, with the addition of cheese. (If you're looking for a classic bechamel sauce, I've got you covered!)
Mother sauces might sound complicated and fancy, so let me assure you this is a ridiculously simple recipe. The whole thing can be on the table in 10 minutes for those busy weeknight dinners that deserve a delicious touch. I've also added lemon zest to the sauce, which makes it ideal for pairing with seafood dishes.
My favorite vehicles for this sauce are Shrimp and Crab Stuffed Salmon or Stuffed Shrimp Casserole. But it's equally delicious as a pasta sauce over linguine with shrimp and broccoli, or, with some modifications (listed below), the sauce for a delicious white pizza.
Ingredients for making this sauce:
Before we get to the step by step directions, a few notes about the ingredients:
Milk: whole milk creates the richest sauce, but substitute 2% milk or your favorite unsweetened plant milk, if desired.
Cheese: Parmesan brings the biggest flavor to this creamy sauce recipe. Substitute Asiago, Pecorino Romano or Grana Padano.
Garlic: a single crushed clove adds a lovely savory note of garlic to the sauce. This is an optional ingredient, so if you're looking for a little extra flavor, reach for garlic!
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Make roux
Add butter to a medium saucepan over medium heat. If using, add 1 garlic clove, lightly crushed. Once butter melts, add 2 tablespoons of all purpose flour.
2. Add dairy
Use a wire whisk to stir and let the roux cook for about 90 seconds. Gradually stream in 1 ½ cups whole milk, whisking as you pour.
Let the sauce come up to a simmer, stirring frequently. Add half of the Parmesan cheese and whisk to combine.
3. Finishing touches
Add the second half of cheese, lemon zest and a ½ teaspoon of salt.
Whisk to combine. Taste and add more salt and a pinch of white pepper, if needed. Remove the crushed garlic clove.
4. Serve with favorite dishes
Serve over a main dish like Shrimp and Crab Stuffed Salmon, Stuffed Shrimp Casserole, a big bowl of pasta, or a tray of roasted broccoli.
FAQ's and Serving Suggestions:
In addition to the salmon dish pictured above, this versatile sauce would be delicious with almost any quick pasta or seafood. For example the Panko Baked Cod or a substitute for the lemon sauce in baked tilapia with lemon butter. If you're looking for a white pizza sauce, start by adding just 1 cup of milk (instead of 1 ½ cups) and simmer for a few minutes. Then test to determine if that is the right texture for your sauce. For a pizza sauce application, you could add a few pinches of dried Italian seasoning or fresh basil to the sauce, as well. For a garlic olive oil sauce for pizza, check this recipe.
If you're looking for a creamy garlic sauce with even more garlic flavor, mince the garlic clove when adding it to the butter. You can also increase the number of garlic cloves to your liking, or add ½ teaspoon of garlic powder to the sauce. Just be sure if you're mincing the garlic to let it cook in the butter gently for 2-3 minutes before adding the flour and making the roux. If you have roasted garlic in the refrigerator just begging for a home, this sauce would be a welcoming place for it, as well.
Basil would be delicious, especially if you're tossing gnocchi into the sauce. Fresh thyme would add a beautiful woodsy note when serving with fish.
I like the simplicity and the consistency of this creamy sauce when using whole milk. But if you have heavy whipping cream or half and half on hand, feel free to use it for half of the liquid mixture, and plan to use veggie broth for the other half of the liquid. Be sure to taste before seasoning as the stock will add salt to the sauce. If you're cooking for non-pescatarians, chicken broth is another good option in this creamy parmesan sauce.
I have used Grana Padano with good results. It is milder than parmesan, so I might add a bit more cheese and an extra pinch of salt to balance the flavors. Pecorino Romano and Asiago would be good options, as well.
If you're looking for the acidic complexity that wine brings to a sauce, add 1-2 tablespoons after sautéing the garlic in melted butter. Let the wine reduce almost completely before adding the flour for the roux.
To store, transfer to an airtight container and keep in the refrigerator for up to 5 days. Sauce can be frozen for up to 3 months. To reheat, add to a small saucepan over low heat and add a tablespoon or two of milk to loosen the sauce as it heats. Taste and adjust seasoning.
10-Minute Creamy Parmesan Sauce
- Total Time: 10 minutes
- Yield: 6
Ingredients
3 tablespoons butter
2 tablespoons all purpose flour
1 ½ cups whole milk
⅔ cup Parmesan cheese
1 teaspoon fresh lemon zest
½ teaspoon kosher salt, plus more, to taste
1 garlic clove, lightly crushed (optional)
Pinch white pepper (optional)
Instructions
- Heat butter in medium saucepan over medium heat. If using, add 1 garlic clove, lightly crushed. Once butter has melted, add 2 tablespoons of all purpose flour. Whisk and let the roux cook for about 90 seconds.
- Gradually stream in 1 ½ cups whole milk, whisking as you do. Let the sauce come up to a simmer, stirring frequently.
- Add half of the Parmesan cheese and whisk until combine. Add the second half of cheese and the lemon zest. Whisk to combine.
- Add ½ teaspoon of salt, then taste and add a pinch more salt or white pepper, if using. Remove the crushed garlic clove and serve.
Notes
Whole milk is ideal in this recipe, but 2% milk works, as well.
Asiago cheese, Pecorino Romano or Grana Padano can be substituted for Parmesan, if needed.
- Cook Time: 10
- Category: Sauces
- Method: Stove Top
- Cuisine: Italian
[…] dish is great served with parmesan cream sauce and garlic brown rice and quinoa. I may be biased since I’m a big salmon fan, but this recipe […]