A lush, garlicky sauce ready in about 15 minutes — perfect for pasta, pizza, dipping, and more.
🕒 Time
- Prep: 5 minutes
- Cook: 10 minutes
- Total: ~15 minutes
🍽️ Yield
About 2½–3 cups (serves 6–8, depending on usage)
Ingredients
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 4 tablespoons all‑purpose flour
- 2 cups vegetable broth
- ¾ cup heavy cream
- 8 oz shredded Parmesan cheese
- 1 tablespoon freshly chopped parsley
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Melt the butter & sauté garlic
In a large sauté pan over medium‑low heat, melt the butter. Once melted and just starting to bubble, add garlic and Italian seasoning. Cook ~1 minute, stirring constantly, until fragrant (do not let it brown). - Incorporate the flour
Add the flour and whisk immediately to combine into the butter‑garlic mixture. Continue cooking, whisking frequently, for ~1 minute (this helps eliminate raw flour taste). - Add the broth
While whisking, slowly pour in the vegetable broth, ensuring it blends smoothly without lumps. - Simmer to thicken
Bring the mixture to a gentle simmer over medium heat. Let it cook for 2–3 minutes, whisking often, until the sauce thickens slightly. - Add cream, cheese & parsley
Stir in the heavy cream, shredded Parmesan, and parsley. Continue whisking over low heat until the cheese melts and the sauce becomes smooth and creamy. - Adjust consistency & seasoning
The sauce will thicken more as it cools. If it becomes too thick, loosen it with a little broth or cream. Taste, then season with salt and freshly cracked pepper as needed. - Serve
Use immediately as a pasta sauce, a creamy base for pizza, a dip for wings, or a silky drizzle over roasted veggies.
Tips
- Prep in advance. Because this cooks quickly, have all ingredients measured and ready (mise en place helps prevent burning or overcooking).
- Salt gradually. The Parmesan and broth both contain salt, so add salt in stages and taste as you go.
- Watch the thickness. As the sauce cools, it continues to thicken — add liquid (broth, cream, or even pasta water) if too thick.
- Customize flavor. Try substituting roasted garlic for part of the fresh garlic, or swap parsley with basil for a different twist.
- Gluten-free option. Omit flour and use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred in during simmer to thicken.
Storage & Reheating
- Make‑Ahead: You can make this sauce up to one week ahead and store it in the fridge.
- Storage: Keep in an airtight container in the refrigerator for up to 7 days.
- Freezing: Not recommended — freezing can change the creamy texture.
- Reheating: Warm gently in a saucepan over medium, adding a splash of cream or broth to loosen the sauce. Stir frequently until heated through, then season again if needed.