5 from 38 votes
Roasted Garlic Parmesan Sauce
This Roasted Garlic Parmesan Sauce combines the sweetness of oven-roasted garlic with a creamy parmesan base. The sauce is built by making a roux with butter and flour, then slowly incorporating chicken stock, milk, and heavy cream to create a smooth, rich texture enhanced by dried herbs. It offers a well-rounded flavor that complements various dishes such as pasta, vegetables, or chicken.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
489 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 tablespoon butter unsalted
- 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
- black 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.
Cup of Yum
Notes
- Roast garlic until soft and mash well for sweeter, deeper flavor in the sauce.
- When making the roux, stir continuously on low heat to prevent lumps and burning.
- Adjust sauce thickness with extra chicken stock or water after cooking if it becomes too thick.
- Use freshly grated parmesan cheese from a block for richer taste and better melting.
- Vegetarian options can use vegetable stock or water instead of chicken stock.
Nutrition Information
Calories
489kcal
(24%)
Carbohydrates
17g
(6%)
Protein
21g
(42%)
Fat
38g
(58%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
124mg
(41%)
Sodium
822mg
(34%)
Potassium
304mg
(6%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1404IU
(28%)
Vitamin C
1mg
(1%)
Calcium
576mg
(58%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 489
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 17g | 6% |
| Protein | 21g | 42% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 822mg | 34% |
| Potassium | 304mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1404IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 576mg | 58% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.