I made a Creamy Garlic Parmesan Sauce from butter, vegetable broth, heavy cream and freshly shredded Parmesan, seasoned with garlic and Italian herbs to pair with pasta, vegetables or proteins.

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I love quick fixes that still impress, and my Quick Kitchen Sauce does exactly that. Born from a weeknight scramble this Parmesan Sauce is velvety and bold, the kind that grabs hold of pasta or roasted veggies and makes you stop mid bite.

With unsalted butter melting into freshly shredded Parmesan cheese it becomes silky yet full of character, not just another bland jarred sauce. I won’t lie, sometimes I get a little smug when guests ask for the recipe, because it seems like a secret but it’s really just knowing the right little moves.

Try it, you’ll see.

Ingredients

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Makes sauce rich and silky, mostly saturated fat, gives mouthfeel and flavor.
Adds savory depth, low calories, mostly water with some minerals and sodium.
Creamy base, high fat and calories, boosts texture but not light on health.
Gives salty umami, rich in protein and calcium, can be high in sodium.
Sharp aromatic, low calories, may lower blood pressure, adds pungent savory kick.
Herby mix adds depth, almost zero calories, makes sauce taste more balanced.
Essential seasoning, salt controls brine and enhances flavors, pepper adds bite.
Fresh herb, brightens flavor, adds tiny vitamins and a pop of color.

Ingredient Quantities

4 tbsp unsalted butter

2 cups vegetable broth

3/4 cup heavy cream

8 oz freshly shredded Parmesan cheese

2 cloves garlic, minced

1 tsp dried Italian seasoning

Salt, and freshly ground black pepper, to taste

1 tbsp chopped fresh parsley (optional)

How to Make this

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1. Melt 4 tbsp unsalted butter in a medium saucepan over medium heat, add 2 cloves minced garlic and sauté about 30–45 seconds until fragrant but not brown, stir in 1 tsp dried Italian seasoning.

2. Pour in 2 cups vegetable broth, scrape any browned bits from the pan, bring to a gentle simmer and let it reduce for about 4–6 minutes to concentrate the flavor.

3. Lower heat to medium-low and stir in 3/4 cup heavy cream, warm until just beginning to simmer, do not boil.

4. Turn heat to low and, using a whisk, add 8 oz freshly shredded Parmesan cheese a handful at a time, whisking constantly so the cheese melts into a smooth sauce, add more slowly if it starts to clump.

5. If the sauce gets grainy or starts to seize, take it off the heat and whisk vigorously, or add a splash of warm broth or reserved pasta water to smooth it out, never boil after cheese is in.

6. Taste and season with salt and freshly ground black pepper to taste, remember Parmesan is salty so go easy on salt at first.

7. If the sauce is too thin simmer very gently for a minute or two until it thickens, if it’s too thick thin with extra broth, cream, or pasta water until you like the consistency.

8. Stir in 1 tbsp chopped fresh parsley if using, serve immediately over pasta, roasted veggies, or proteins.

9. Leftovers keep in the fridge up to 3 days, reheat slowly over low heat while whisking and add a little broth to loosen before serving.

Equipment Needed

1. Medium saucepan (2 to 3 qt) for melting butter and simmering the sauce
2. Whisk, a balloon whisk is best but any whisk works, you’ll need to keep it smooth
3. Wooden spoon or silicone spatula for scraping browned bits and stirring
4. Measuring spoons and measuring cup for butter, cream, broth, and seasonings
5. Microplane or box grater to freshly shred the Parmesan
6. Cutting board and chef’s knife to mince garlic and chop parsley
7. Small bowl or ramekin to hold reserved pasta water or extra broth
8. Heatproof serving spoon or ladle to plate the sauce, and tongs if serving with pasta

FAQ

Q: How do I stop the sauce from splitting or curdling? A: Keep the heat low, never let it boil, and add the Parmesan off the direct heat while stirring. Freshly shredded cheese melts smoother, add it slowly, and if you’re using pasta, a splash of starchy pasta water helps it bind. Dont rush it.

Q: My sauce is too thin, how can I thicken it fast? A: Simmer gently to reduce it, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook 1-2 minutes. You can also whisk in a little extra cheese or make a quick roux with 1 tbsp butter + 1 tbsp flour if you have time.

Q: Can I swap ingredients for a lighter or dairy free version? A: For lighter, use half and half or milk but expect a thinner sauce, thicken with slurry. For vegan, use vegan butter, unsweetened plant cream or cashew cream and vegan Parmesan or nutritional yeast, it wont be exactly the same but still tasty.

Q: How should I store and reheat leftovers? A: Cool and fridge in an airtight container for 3 to 4 days. Reheat slowly over low heat, stirring and adding a splash of broth or cream to bring it back together. Freezing is possible but texture may change, you might need to whisk it back while reheating.

Q: How much salt should I add, the Parmesan is salty already? A: Parmesan brings a lot of salt so taste before you add extra. Use low sodium vegetable broth if you want more control, add salt at the end and adjust little by little.

Q: What does this sauce go with, any quick serving ideas? A: Toss with pasta and reserved pasta water, spoon over grilled chicken or salmon, drizzle on steamed veggies or roasted potatoes, or use as a creamy dip for breadsticks. Simple, versatile and fast.

Quick Kitchen Sauce Recipe Substitutions and Variations

Unsalted butter: use equal amount olive oil for dairy free, or swap with salted butter but cut added salt a bit, or try 2 tbsp butter + 2 tbsp olive oil to keep richness without burning
Vegetable broth: replace with low sodium chicken broth for more depth, or use 2 cups water plus 1 tsp bouillon, or mushroom broth for extra umami but taste will change
Heavy cream: use 3/4 cup whole milk + 1 tbsp cornstarch whisked to thicken, or use half and half for a lighter sauce, or full fat coconut milk for a dairy free option (coconut will add flavor)
Freshly shredded Parmesan: swap with Pecorino Romano for a saltier sharper bite, Asiago or aged Gouda for different but compatible flavors, or nutritional yeast for a vegan cheesy note (reduce added salt if using Pecorino)

Pro Tips

– Use freshly shredded Parm, not the powder stuff, it really melts smoother. Add the cheese off the heat or on the lowest flame and in small handfuls while whisking, that way you avoid clumps. If it does start to seize, take it off the stove and whisk in a little warm broth or reserved pasta water till silky.

– Always save some starchy pasta water. A tablespoon at a time will help the sauce emulsify and cling to pasta, you can thin or thicken it without changing the flavor. Tap water or cold liquid will just make it gluey so warm whatever you add.

– Taste before you salt, Parmesan is already salty. To brighten the sauce, a tiny squeeze of lemon or a pinch of white pepper or nutmeg works wonders, they lift the creaminess without adding more salt. If you want deeper flavor, use low sodium broth or gently brown the butter but dont burn it, burned butter ruins the whole batch.

– For leftovers reheat slowly, low heat or a double boiler, and whisk continually, adding small amounts of broth to loosen. If it still looks grainy try a quick blitz with an immersion blender or strain it, that usually rescues the texture. If you plan to freeze, portion into small containers or ice cube trays so you only thaw what you need.

Quick Kitchen Sauce Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a Creamy Garlic Parmesan Sauce from butter, vegetable broth, heavy cream and freshly shredded Parmesan, seasoned with garlic and Italian herbs to pair with pasta, vegetables or proteins.

Servings

servings

Calories

507

kcal

Equipment: 1. Medium saucepan (2 to 3 qt) for melting butter and simmering the sauce
2. Whisk, a balloon whisk is best but any whisk works, you’ll need to keep it smooth
3. Wooden spoon or silicone spatula for scraping browned bits and stirring
4. Measuring spoons and measuring cup for butter, cream, broth, and seasonings
5. Microplane or box grater to freshly shred the Parmesan
6. Cutting board and chef’s knife to mince garlic and chop parsley
7. Small bowl or ramekin to hold reserved pasta water or extra broth
8. Heatproof serving spoon or ladle to plate the sauce, and tongs if serving with pasta

Ingredients

4 tbsp unsalted butter
2 cups vegetable broth
3/4 cup heavy cream
8 oz freshly shredded Parmesan cheese
2 cloves garlic, minced
1 tsp dried Italian seasoning
Salt, and freshly ground black pepper, to taste
1 tbsp chopped fresh parsley (optional)

Directions

Melt 4 tbsp unsalted butter in a medium saucepan over medium heat, add 2 cloves minced garlic and sauté about 30–45 seconds until fragrant but not brown, stir in 1 tsp dried Italian seasoning.
Pour in 2 cups vegetable broth, scrape any browned bits from the pan, bring to a gentle simmer and let it reduce for about 4–6 minutes to concentrate the flavor.
Lower heat to medium-low and stir in 3/4 cup heavy cream, warm until just beginning to simmer, do not boil.
Turn heat to low and, using a whisk, add 8 oz freshly shredded Parmesan cheese a handful at a time, whisking constantly so the cheese melts into a smooth sauce, add more slowly if it starts to clump.
If the sauce gets grainy or starts to seize, take it off the heat and whisk vigorously, or add a splash of warm broth or reserved pasta water to smooth it out, never boil after cheese is in.
Taste and season with salt and freshly ground black pepper to taste, remember Parmesan is salty so go easy on salt at first.
If the sauce is too thin simmer very gently for a minute or two until it thickens, if it’s too thick thin with extra broth, cream, or pasta water until you like the consistency.
Stir in 1 tbsp chopped fresh parsley if using, serve immediately over pasta, roasted veggies, or proteins.
Leftovers keep in the fridge up to 3 days, reheat slowly over low heat while whisking and add a little broth to loosen before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.