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.
Servings Prep Time
4cups 5minutes
Cook Time
Servings Prep Time
4cups 5minutes
Cook Time
  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.
Recipe Notes
Nutrition Facts
Parmesan Cream Sauce
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 258mg 11%
Potassium 125mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 3%
Vitamin C 11%
Calcium 37%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.