Roasted Garlic Parmesan Sauce

This outrageously delicious garlic Parmesan sauce has wonderful rich flavors from roasted garlic and cheese. Toss with pasta, pour it over roasted veggies, and use it as dipping sauce or pizza sauce.

Are you a garlic lover? You have to try our favorite garlic recipes – creamy garlic pasta, roasted garlic mashed cauliflower, and garlic spaghetti.

Roasted garlic Parmesan sauce

One of the simplest sauces you’ll ever make. It’s smooth, light, and finger-licking good! Adding roasted garlic makes this cheesy sauce rich in flavor and brings out the sweetness of garlic making it outrageously delicious!

It’s not too buttery or dense. The sauce starts with a roux – cooking butter & flour mix. Roux is a thickener for creamy garlic Parmesan sauce.

Add Italian seasoning, milk, cheese, and a little heavy cream at the end.

It’s a great make-ahead sauce.

Ingredients

• Garlic – for extra flavor and taste use roasted garlic.
• Parmesan cheese – for best results I recommend you use freshly grated parmesan from block cheese over pre-grated cheese from a bag.
• Cream – this rich sauce is best made with heavy cream or whipping cream. I do not recommend any other substitutions.

How to roast garlic

Method 1:

The easiest method is to roast whole garlic packed in aluminum foil in the oven. Drizzle olive oil and sprinkle salt over garlic, pack whole garlic head in aluminum foil, and roast in a preheated oven at 350 F for 25-35 minutes.

Do not roast longer, garlic will turn brown.

Remove roasted garlic from the oven. Let it cool down a bit. Squeeze the garlic out of its peel. If it doesn’t come off peel by squeezing, hold the peel, and pull it off.

Roasted garlic can be stored in the fridge for about a  week and used in any dish you want.

Method 2:

Alternatively, you can peel the skin off the garlic and put whole cloves in small baking ramekins. Pour olive oil over garlic. Cover the ramekin with aluminum foil. Bake in preheated oven at 350 F for about 20-25 minutes.

Remove the ramekin from the oven, and let it cool down a bit. Remove garlic from olive oil, mash/finely chop it. Use in your favorite dish.

Step-by-step Instructions

Step 1: Melt butter, and add roasted mashed garlic. Saute for a couple of seconds.

Step 2: Add flour and cook whisking constantly on low heat.

Step 3: Continue to whisk and cook flour until fragrant.

Step 4: Pour chicken stock slowly into the saucepan, whisk continuously and cook for few seconds.

Step 5: Pour in milk and heavy cream, stir, and cook sauce on low flame.

Step 6: Season sauce with salt and pepper to taste. You can add dried herbs of your choice to the sauce. Dried oregano, basil, and dried thyme add the best flavors.

Step 7: Cook with constant stirring for about 5 to 8 minutes on low flame.

Step 8: Once the sauce thickens, add heavy cream, and grated Parmesan cheese. Cook until the cheese melts.

The sauce continues to thicken as it rests. Don’t overcook.

Best Tips

1. Using roasted garlic in the sauce brings out a rich, sweet taste of garlic making the sauce tastier.
2. While making roux, keep whisking flour and butter mix to avoid lump formation and burning flour. Cook on low flame.
3. For the vegetarian option, use vegetable stock or water instead of chicken stock.
4. The sauce will continue to thicken as it cools. Keep this in mind while you simmer the sauce. When it turns slightly thick you can stop cooking. Also, if the sauce seems too thick when done, adjust the consistency by adding a little chicken stock or water.
5. I recommend you use a Parmesan cheese block and grate it fresh before use.

Ways To Use The Sauce

1. Toss pasta in the sauce,
2. Dress roasted/baked veggies with this luscious sauce,
3. Use it as a dipping sauce with chicken wings,
4. Use it as a base for mac n cheese,
5. For pizza sauce.

Storage and Reheat

You can make the sauce ahead and store it in the fridge for about a week. I do not recommend freezing the sauce as it contains dairy and can alter the texture of the sauce when frozen.

Take the portion of cheese sauce you want to use in a saucepan or microwave-safe bowl. Add a splash of water depending on the quantity of sauce you use. Reheat on low heat, stirring continuously until the sauce reaches the desired consistency. Use it in your favorite dish.

Recipe FAQs

5 from 19 votes

📋 Roasted Garlic Parmesan Sauce

Jyothi Rajesh

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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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Sauces

Cuisine American

Servings 4 servings

Calories 489

Equipment

• Sauce Pan

Ingredients

  

1x2x3x

• ▢ 1 tablespoon unsalted butter
• ▢ 1 head 10-12 garlic cloves, 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
• ▢ Pepper to taste
• ▢ 1 tablespoon dried herbs oregano, basil, thyme
• ▢ 1 cup heavy cream
• ▢ 1 ½ cups Parmesan cheese freshly grated

Instructions

 

• 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 preheated 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.
• 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.
• 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.
• 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 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

1. Using roasted garlic in the sauce brings out a rich, sweet taste of garlic making the sauce tastier.
2. While making roux, keep whisking flour and butter mix to avoid lump formation and burning flour. Cook on low flame.
3. For the vegetarian option, use vegetable stock or water instead of chicken stock.
4. The sauce will continue to thicken as it cools. Keep this in mind while you simmer the sauce. When it turns slightly thick you can stop cooking. Also, if the sauce seems too thick when done, adjust the consistency by adding a little chicken stock or water.
5. I recommend you use a Parmesan cheese block and grate it fresh before use.

Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 489kcalCarbohydrates: 17gProtein: 21gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 124mgSodium: 822mgPotassium: 304mgFiber: 1gSugar: 5gVitamin A: 1404IUVitamin C: 1mgCalcium: 576mgIron: 2mg

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