Parmesan Cream Sauce
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Thick, rich, and creamy, this parmesan cream sauce is the best for dipping breadsticks or serving over vegetables.
Parmesan Cream Sauce
We love a thick and creamy sauce, especially when it’s filled with parmesan cheese!
This recipe is different from our classic alfredo sauce. It doesn’t use garlic and uses cream cheese in place of some of the parmesan.
The cream cheese makes the sauce creamier and offers a lovely tang that pairs well with vegetables.
We often serve this sauce over a variety of mixed veggies but you can also pair it with pasta, steak, and chicken.
Our homemade cheese sauce is another great option for vegetables if you’re interested in giving it a try!
Parmesan Cream Sauce Ingredients:
To make this parmesan cream sauce recipe, you will need:
- Butter: Use unsalted butter so you can control the amount of salt going into the sauce
- Flour: Adds thickness to the sauce
- Heavy cream: Because it’s not a cream sauce without cream
- Milk: We like to use a combination of cream and milk so the sauce isn’t too rich
- Parmesan cheese: Freshly grated parmesan cheese works best
- Cream cheese: Use just a tad to make the sauce creamy
- Salt and pepper: Season to taste once the sauce has finished cooking
How to Make Parmesan Cream Sauce:
To make a good parmesan cream sauce, simply…
- Melt the butter and whisk in the flour. The roux is what will make the sauce thick.
- Whisk in the cream, milk, parmesan, and cream cheese. Keep whisking until the cheese is fully melted and no lumps remain. If the sauce is too thick, add a little more cream until it’s the desired consistency.
- Season with salt and pepper then serve. This sauce is best served immediately.
Ways to Serve Parmesan Cream Sauce:
There are quite a few ways to serve this parmesan cream sauce recipe.
- Spoon over steamed veggies or baked potatoes.
- Toss with cooked pasta.
- Drizzle over grilled steak and shrimp.
- Use it as a dip for breadsticks.
How To Refrigerate Potsticker Sauce: Transfer to an airtight container and refrigerate for up to 4 days.
When you are ready to use the sauce, warm it a saucepan over low heat. The sauce will be quite thick when it’s cold but should loosen as it warms. Add a little milk or heavy cream to thin it out if needed.
If you are a fan of Italian food, you will certainly enjoy these other sauces.
Parmesan Cream Sauce
Ingredients
- ¼ cup unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup heavy cream
- ¼ cup whole milk
- ¼ cup finely grated Parmesan cheese
- 1 ounce cream cheese, at room temperature
- salt and pepper to taste
Instructions
- Melt butter in a large skillet over medium heat. Whisk in the flour and cook until lightly browned, about 1 minute.
- Gradually whisk in the cream, milk, Parmesan, and cream cheese until slightly thickened, about 2 minutes. If the mixture is too thick, add more heavy cream as needed.
- Season with salt and pepper to taste.
- Serve over steaks or steamed veggies.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
How would you make this shelf stable using powders: heavy cream powder, butter powder, whole milk powder, Parm cheese powder, cream cheese powder?
I need a shelf stable recipe for a base cream sauce that I can add other powders to, to make things like stroganoff sauce, alfredo sauce, etc.
We don’t specialize in making shelf stable sauces and we can not advise on how to do so.
Very great sauce on its own, and its easy enough that I feel like I can experiment!
This recipe is delicious! Quick and easy, too! I added a little freshly grated nutmeg just because. Lol. Thx so much!