Garlic Parmesan Recipe

Prepare ingredients

Finely mince the garlic, grate the Parmesan if not pre-grated, measure milk and soften the cream cheese to room temperature. Chop the parsley and have all ingredients at hand.

Sweat garlic

In a medium saucepan, combine the butter and olive oil over medium-low heat. When the butter melts, add the minced garlic and cook gently for 1 to 1½ minutes, stirring constantly, until fragrant but not browned.

Make a light roux

Sprinkle the flour over the garlic-butter mixture and stir for 30 seconds to 1 minute to cook the raw flour taste. Keep heat moderate to avoid browning.

Add milk

Gradually whisk in the milk, starting with a few tablespoons to form a smooth paste, then whisk in the remaining milk. Increase heat to medium and continue whisking until the mixture thickens slightly, about 3 to 4 minutes.

Incorporate cheeses

Reduce heat to low. Whisk in the cream cheese until smooth, then add the grated Parmesan a tablespoon at a time, stirring until fully melted and the sauce is creamy and homogeneous.

Season and finish

Stir in the chopped parsley, lemon juice, red pepper flakes, salt, and black pepper. Taste and adjust seasoning. If the sauce is too thick, thin with up to 2 tablespoons of milk to reach desired consistency.

Hold and serve

Keep the sauce warm over the lowest heat, stirring occasionally, for up to 15 minutes. Use immediately over pasta, steamed vegetables, chicken, or as a dipping sauce. If reheating later, warm gently over low heat and stir in a splash of milk to refresh texture.