Garlic Parmesan Sauce
Make a velvety garlic parmesan sauce in 15 minutes with butter, garlic, white wine, and heavy cream, finished off the heat with grated cheese for a silky texture.
Equipment
- Le Creuset 10.25″ Cast Iron Skillet
- Wooden Spoon
- Measuring Cups
Ingredients
- 2 tbsp butter
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 1 cup heavy whipping cream
- 1/2 cup grated parmesan cheese plus more for serving if desired
- sea salt & black pepper to taste
Instructions
- Warm a large saucepan over medium heat, then melt the butter and add the minced garlic. Stir until the garlic smells sweet and aromatic, about 30 seconds, while keeping it pale rather than browned.
- Pour in the dry white wine, bring it to a brief boil, then lower the heat and let it reduce. Continue until the wine is nearly evaporated and the pan smells mellow rather than sharply alcoholic.
- Add the heavy whipping cream, bring it just to a boil, then reduce the heat and simmer for about 8 minutes. Look for slow, glossy bubbles and a sauce that lightly coats the back of a spoon without running off in a thin stream.
- Take the saucepan off the heat, stir in the grated parmesan, and season with sea salt and black pepper to taste. The cheese should disappear into a smooth sauce that feels supple and creamy as you stir.
Notes
Texture tip: Grate parmesan finely from a wedge and always remove the pan from direct heat before stirring it in to prevent graininess or curdling.
Troubleshooting: If high heat causes the sauce to separate or turn oily, take the pan off the heat and whisk in a splash of warm heavy cream until smooth.
Reheating: Rewarm leftover sauce slowly in a saucepan over low heat, whisking frequently with a splash of milk or cream to keep the emulsion intact.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.