Parmesan cream sauce is a kitchen gem — simple, quick, and effortlessly gourmet. In just a few minutes, you can make a velvety sauce for pasta, vegetables, or chicken. You can use this sauce as a dip, or even over crêpes. No need to settle for store-bought sauces packed with preservatives — once you make this, you'll find endless ways to use it. (I wouldn’t recommend it with fish — Italians typically don’t serve cheese with fish — but for everything else, it’s fabulous.) Here are two easy ways to make this sauce in minutes.
3/4 cup heavy cream
1 cup freshly grated Parmigiano Reggiano, or half and half with Comté or Gruyére
1 tablespoon butter
Salt & black pepper
Optional: Grated nutmeg, minced garlic, or fresh herbs
Grate the cheese.
In a small saucepan over low heat, melt the butter.
Pour in the cream and let it warm but not boil.
Slowly stir in the grated cheese and keep stirring to melt it into the sauce. Then whisk until smooth.
Season with salt, black pepper, and other optional ingredients.
Once it's thick enough to coat a spoon, it’s ready to serve.
Version 2: Mini Food Processor
If you don't want to stand and stir the sauce, try this method by Chef Alain Duccasse.
Grate the cheese. Put it in a mini food processor.
In a small saucepan over low heat, melt the butter.
Pour in the cream and let it warm but not boil.
Pour the warm cream mixture over the cheese and let it sit for 5 minutes.
Blend well.
Season with salt, black pepper, and other optional ingredients.
Roasted zucchini and Parmesan cream sauce
Leftover roast chicken and Parmesan cream sauce
Crêpes with leftover roast chicken baked with Parmesan cream sauce
Romesco sauce, tomato cream sauce, and Parmesan cream sauce.
Sauces served with homemade chicken fingers
Sometimes, I use equal parts cream and cheese for a richer flavor. You can adjust the proportions to suit your taste.
Whenever possible, opt for a block of fresh cheese to grate — it will have a richer taste than pre-shredded cheese, and you'll avoid the preservatives and cellulose often found in the pre-shredded variety.
