Parmesan Cream Sauce

Parmesan cream sauce is simple to make and very versatile. Made with our Parmesan Broth (or use chicken or vegetable broth) and milk, this Parmesan cream sauce is light without losing its creamy flavor. You can vary the amount of cream in this Parmesan cream sauce recipe, or even forego it altogether because the Parmigiano Reggiano® cheese in the sauce makes it velvety and rich.
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Prep 5 minutes
Cook 20 minutes
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cups
Chef devparm

Parmesan Cream Sauce

Parmesan cream sauce is simple to make and very versatile. Made with our Parmesan Broth (or use chicken or vegetable broth) and milk, this Parmesan cream sauce is light without losing its creamy flavor. You can vary the amount of cream in this Parmesan cream sauce recipe, or even forego it altogether because the Parmigiano Reggiano® cheese in the sauce makes it velvety and rich.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 5 minutes
Cook 20 minutes
Print Recipe
cups
Chef devparm
Ingredients (4 cups)
5 tbsp. Butter
1/2 cup All-Purpose Flour
2 cups Parmesan Broth
2 cups Milk
1/8 tsp. Nutmeg
1/2 tsp. Salt
1/4 tsp. Pepper
1 cup Parmigiano Reggiano (grated)
1/2 cup Heavy Cream
Directions
  1. Heat the broth until simmering. In a heavy sauce pan melt the butter until it is bubbling. Add the flour and stir well with a wooden spoon or spatula, creating a roux. Cook the roux for several minutes. Take care not to let it brown at all.
  2. Slowly add the broth, stirring vigorously with a whisk to remove any lumps. Keep adding the liquid—first the broth, then the milk—until you have created a smooth sauce.
  3. Add the nutmeg, ½ teaspoon of salt and pepper (or to your taste), and cook the sauce on low for 10 minutes, stirring frequently to prevent burning.
  4. While the sauce is hot, add the Parmigiano Reggiano and stir until it is fully incorporated and melted.
  5. Add the cream, if using, then correct the seasonings.
  6. If you are making this sauce ahead of time, put a piece of parchment paper or plastic wrap over the sauce while it cools to prevent a skin from forming.
Ingredients (4 cups)
5 tbsp. Butter
1/2 cup All-Purpose Flour
2 cups Parmesan Broth
2 cups Milk
1/8 tsp. Nutmeg
1/2 tsp. Salt
1/4 tsp. Pepper
1 cup Parmigiano Reggiano (grated)
1/2 cup Heavy Cream
Directions
  1. Heat the broth until simmering. In a heavy sauce pan melt the butter until it is bubbling. Add the flour and stir well with a wooden spoon or spatula, creating a roux. Cook the roux for several minutes. Take care not to let it brown at all.
  2. Slowly add the broth, stirring vigorously with a whisk to remove any lumps. Keep adding the liquid—first the broth, then the milk—until you have created a smooth sauce.
  3. Add the nutmeg, ½ teaspoon of salt and pepper (or to your taste), and cook the sauce on low for 10 minutes, stirring frequently to prevent burning.
  4. While the sauce is hot, add the Parmigiano Reggiano and stir until it is fully incorporated and melted.
  5. Add the cream, if using, then correct the seasonings.
  6. If you are making this sauce ahead of time, put a piece of parchment paper or plastic wrap over the sauce while it cools to prevent a skin from forming.