This outrageously delicious garlic Parmesan sauce has wonderful rich flavors from roasted garlic and Parmesan cheese. Toss with pasta, pour it over roasted veggies, use it as dipping sauce or even as pizza sauce.
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Garlic is wonderful when paired with Parmesan cheese. And adding roasted garlic makes this cheesy sauce rich in flavors and brings out the sweetness of garlic making it outrageously delicious!
I’m all about flavors! I love how adding garlic transforms a dish into one-amazing-flavor-packed one! Rich, sweetness from roasted garlic and saltiness from Parmesan cheese will make any dish pack with flavors.
Roasted garlic Parmesan sauce
One of the simplest sauces you’ll ever make. It’s smooth, light and finger licking good! It’s not too buttery or dense. This easy to make garlic Parmesan white sauce is made starting with roux – butter & flour. Roux is thickener for creamy garlic Parmesan sauce.
Add seasonings, milk, cheese and little heavy cream in the end. This creamy garlic Parmesan sauce continues to thicken as you stir and cook further. It thickens really fast as it sits as well. So remove the sauce off the stove even BEFORE it reaches the desired consistency.
Does this mean you have to make the sauce and use it immediately? Absolutely NOT! This garlic Parmesan white sauce can be made ahead of time, and stored in fridge or frozen for longer storage.
Reheat sauce and thin it with milk or stock and use it to toss with pasta or as dipping sauce.
How to roast garlic
Method 1 :
I always prefer to roast whole garlic packed in aluminium foil in oven. Drizzle olive oil and sprinkle salt over garlic, pack whole garlic head in aluminium foil and roast in pre-heated oven at 350 F for 25-35 minutes.
For Parmesan sauce I prefer to roast garlic just about. Not roast them brown. When roasted for longer, garlic begins to turn brown and caramelize. Which it’s great with other dishes, for creamy garlic Parmesan sauce I like to roast to the point it begins to brown so it doesn’t change the color of this cheese sauce.
Remove roasted garlic from oven. Let it cool down a bit. Separate each garlic clove and squeeze it holding the tip. Garlic comes out off the peel easily. If it doesn’t come off peel by squeezing, simply hold the peel and pull if off.
Roasted garlic can be stored in fridge for about a week and use it in any dish you want.
Method 2 :
Alternatively you can peel garlic and put them in small baking ramekins. Pour olive oil over garlic. Cover the ramekin with aluminium foil. Bake in pre-heated oven at 350 F for about 20-25 minutes.
Remove ramekin from oven, let it cool down little. Remove garlic from olive oil, mash/finely chop it. Use in your favorite dish.
Ingredients for garlic parmesan sauce recipe
Handful of ingredients like –
- Butter
- Plain flour
- Chicken stock or vegetable stock or water
- Milk
- Salt and pepper to taste
- Heavy cream
- Freshly grated Parmesan cheese
- Dried oregano, basil and thyme
How to make garlic parmesan sauce
Step 1 : First roast garlic. Scroll above to see how to roast garlic in oven.
Step 2 : Melt butter in sauce pan over low heat. Add roasted garlic and saute for a minute or two.
Step 3 : Add flour and cook whisking constantly on low heat.
Step 4 : Pour chicken stock slowly into sauce pan.
Step 5 : Pour in milk, cook sauce on low flame.
Step 6 : Season sauce with salt and pepper to taste. Add dried herbs of your choice to the sauce. Dried oregano, basil and dried thyme adds best flavors.
Step 7 : Cook with constant stirring for about 10-12 minutes on very low flame.
Step 8: Once sauce thickens, add heavy cream, grated Parmesan cheese. Cook until cheese melts.
This creamy cheesy Parmesan sauce continues to thicken as you stir and cook further. It thickens really fast as it sits as well. So remove the sauce off the stove even BEFORE it reaches the desired consistency.
How to use the sauce
Garlic Parmesan sauce can be used in so many ways.
Use it to toss pasta,
Dress roasted/baked veggies with this luscious sauce,
With chicken wings as dipping sauce,
Use it as a base for mac n cheese,
For pizza sauce.
Can I store parmesan cheese sauce
Yes, you can. This garlic Parmesan white sauce reheats well so you can store in fridge for about a week and for longer storage, simply freeze it for 4 to 5 months.
Reheat Parmesan garlic cheese sauce
Take the portion of cheese sauce you want to use in a sauce pan or microwave safe bowl. Add ¼ to ½ cup water depending on the quantity of sauce you use. On low heat stir and reheat until it sauce thins down. Use it in your favorite dish.
TRY OTHER SAUCE RECIPES –
- Creamy Cilantro Sauce
- 5-Minutes Boom Boom Sauce
- Sweet Chili Sauce
- Bang Bang Sauce
- Homemade Schezwan Sauce
- Mango Habanero Hot Sauce
- Cranberry Sauce
- Chimichurri Sauce
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📋 Roasted Garlic Parmesan Sauce
Equipment
- Sauce Pan
Ingredients
- 1 tablespoon unsalted butter
- 1 head 10-12 garlic, roasted in oven and mashed/minced
- ¼ cup plain flour
- 2 cups chicken stock or vegetable stock or water
- 1 cup milk (plus extra as needed if sauce turns thick)
- Salt to taste
- Crushed pepper to taste
- 1 tablespoon dried herbs oregano, basil, thyme
- 1 cup heavy cream
- 1 ½ cup Parmesan cheese freshly grated
Instructions
- Roast Garlic :
- Place whole garlic head over aluminum foil over baking tray. Drizzle olive oil and sprinkle salt over garlic, pack whole garlic head in aluminum foil and roast in pre-heated oven at 350 F for 25-35 minutes.
- Remove roasted garlic from oven. Let it cool down a bit. Separate each garlic clove and squeeze it holding the tip. Garlic comes out off the peel easily. If it doesn’t come off, simply hold the peel and pull if off.
- Note – You can make a big batch of roasted garlic and store in fridge for about a week. Use in any dish you want.
- Making Roux :
- Melt butter in sauce pan over low heat. Add roasted garlic and plain flour and cook flour on low heat with constant stirring.Keep stirring continuously to avoid lump formation and burning flour.
- Pour chicken stock (or vegetable stock for vegetarian options) in slow steady streams while whisking the flour. Next pour in milk and cook the sauce on low flame with frequent stirring.
- Seasoning :
- Add salt and pepper to taste. Add dried herbs of your choice to the sauce. Dried oregano, basil and dried thyme adds best flavors.
- Cook the mix for about 10-12 minutes on very low flame, stirring constantly.
- Add Cheese :
- Once sauce has thickened, add heavy cream and freshly grated Parmesan cheese into the sauce pan. Whisk and cook on low flame until cheese melts.
- Pro-Tip – This creamy garlic Parmesan sauce continues to thicken as you stir and cook further. It thickens really fast as it sits as well. So remove the sauce off the stove even BEFORE it reaches the desired consistency.
- Serve :
- Serve the sauce with any dish of your choice. Toss with pasta, use it as dressing over roasted veggies, use it as pizza sauce, can also use garlic Parmesan wing sauce for dipping chicken wings.
Video
Notes
- Using roasted garlic in the sauce brings out rich, sweet taste of garlic making the sauce tastier.
- While making roux, keep whisking flour and butter mix to avoid lump formation and burning flour. Cook on low flame.
- For vegetarian option, use vegetable stock in place of chicken stock. Water can be used as well.
- Sauce thickens fast as you cook. Remove the sauce off the stove even BEFORE it reaches the desired consistency. If it’s too thin while serving, you can always place it back on top to thicken and cook.
Comments & Reviews
Kristie says
Very tasty!! My family lived this recipe!!
Jyothi Rajesh says
So glad your family loved it. Thank you very much Kristie for sharing your feedback!
Jami says
Delicious and the smell brought the kids out of their bedrooms – and THAT’s saying something! I added some cauliflower gnocchi that I cooked, some pulled rotisserie chicken, and a little spinach. AMAZING and just the thing for a cold, gray, winter day!
Jyothi Rajesh says
So glad you and your family loved the sauce Jami! Thank you!
Ellemar says
Made a new chicken meatloaf recipe yesterday and it was so bland we didn’t want to eat it even though I normally adore meatloaf. I have several garlic and Parmesan recipes I use but decided to nose around and see what else I might find. OMG!!! This is the absolute best garlic and Parmesan recipe I’ve ever had! I happen to store food in a way that I always have all of the ingredients on hand so it was a breeze to throw together. I haven’t put it on the meatloaf yet but instead am fighting the urge to put some in a bowl and eat it like soup. This is now my go-to recipe because I am certain I’ll never find a better version of garlic and Parmesan sauce. Thank you so much!
Jyothi Rajesh says
So glad you are loving the recipe!
Ellemar says
I used this sauce in place of the cheese sauce in my favorite mac-a-chee recipe. I had already upped that recipe by adding ham/chicken and veggie to it to make a casserole so I did the same thing using this sauce. OMG! It is definitely something I will do again.
1 question, I used the same pan as last time but before adding the pasta, meat and veggie, it looked like way more sauce than the last time I made it. The recipe only says “4 servings”. Do you have any idea how much sauce this actually makes in cups? Thanks!
Jyothi Rajesh says
Glad you are enjoying this sauce Ellemar!
Long says
I just made this and it is wonderful! It is so easy. Thanks for sharing this fabulous recipes!
Jyothi Rajesh says
I’m so glad you are loving the recipe. Thank you for sharing!
Anna says
This sauce is amazing! I will never use another parmesan/ Alfredo sauce again! Roasting the garlic makes all the difference.
Jyothi Rajesh says
Anna, i’m so glad you loved this recipe! Thank you for your feedback.
Hello says
Too much chicken stock! Mine was so runny and I’ve made loads of sauces previously 🙁
Jyothi Rajesh says
Sorry your sauce was runny. But the sauce won’t really turn runny when it starts cooking the flour in milk and also adding cheese will thicken the sauce as it cools. Did you use the same cup measurements for all ingredients?
Brenda Jensen says
Just a quick question for clarification, is it really only 1 tablespoon of butter and 1/2 cup of flour for the roux? When I attempted to make the recipe, it didn’t seem like a roux, more like I was just heating the flour, so I felt like I was missing something. Thank you!
Jyothi Rajesh says
Sorry for the confusion Brenda. It’s 2 tablespoon flour, I corrected the recipe. Thank you for bringing it to my notice. Hope you give it a try again.
Kita says
I was already crushing on this recipe when you mentioned it as a pizza sauce, but then you said that I could dip chicken wings I got super excited! And that I can make it ahead is a total bonus. Swooning!
jyothirajesh says
Thank you
Analida Braeger says
I cant begin to think of all the things this would pair with, so endless! Your recipe is greatly detailed! , sometimes sauces can be a little daunting, not this time !
jyothirajesh says
Give it a try Analida
Amanda Mason says
I love how versatile this recipe is!! It goes perfect with pasta, vegetables, chicken, etc! Super helpful post, as well. All the tips are super helpful! I’ll be making this dish for sure!
jyothirajesh says
Absolutely. It’s an amazing sauce to have to put on almost every meal!
Claire says
I used this sauce to mix through some spaghetti and shredded chicken. It was so packed with flavor and everyone demolished it!
I cannot wait to make it again and try it as a base for a white pizza!!!
Thanks for a great recipe!
jyothirajesh says
Glad you liked it
Paula Montenegro says
I’m so glad you posted this parmesan sauce! It sounds amazing. A great recipe to add to my weekly rotation. Thanks for sharing!
jyothirajesh says
Thank you Paula
Anne Lawton says
THis is the perfect sauce for pasta! I love that you roasted the garlic, I’m ready for a bowl of pasta with this sauce now!
jyothirajesh says
Thank you Anne
Anna says
This sauce looks so creamy and so flavoursome! I can think of sooo many dishes I could use it on, especially pasta! Great instructions and tips, thanks for sharing! Just looking at these photos makes me hungry!
jyothirajesh says
Thank you Anna
Debbie says
I have to agree there is nothing better than the combination of garlic and Parmesan. Thanks for including your method of roasting the garlic , you make this seem so easy . This Roasted Garlic Parmesan Sauce is so versatile and can’t wait to make it and toss it with some angel hair pasta and shrimp. YUM!!
jyothirajesh says
Thank you Debbie
Kelly Anthony says
This roasted garlic parmesan sauce will be amazing on just about anything. I’m also a lover of garlic and parmesan and I can’t resist the two together especially in a creamy sauce.
jyothirajesh says
Thank you Kelly
Elena says
This sauce looks incredibly creamy. I love roasted garlic – it gives a sweet and pungent note to the food, much more subtle than raw garlic. Would fit perfectly to roasted veggies or pasta.
jyothirajesh says
Thank you Elena
Gloria | Homemade & Yummy says
This sauce sounds creamy delicious. I know LOTS of places I could use this. Pasta, and a condiment, potatoes, rice…just to name a few.
jyothirajesh says
Oh yes, so many ways to use this sauce. Thank you Gloria!