Garlic Parm Recipe
Make Garlic Parm Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sauce Base
Cheese & Seasoning
Finish & Garnish
Method
Sauce Base
- 1
Warm the pan and fats
Place a medium saucepan over medium heat. Add 2 tbs unsalted butter and 1 tbs olive oil. Heat until the butter is fully melted and begins to foam, about 1 minute.
- 2
- 3
Add the cream
Pour in 1.5 cups heavy cream and increase heat to bring the mixture to a gentle simmer (small bubbles around the edge). Immediately reduce heat to low and simmer gently, whisking occasionally, 3–4 minutes until the cream thickens slightly. Avoid boiling the cream vigorously.
Cheese & Seasoning
- 4
Incorporate the cheese
Remove the pan from the heat. Add 1.5 cups freshly grated Parmesan cheese in 3 or 4 additions, whisking each addition until fully melted and the sauce is smooth before adding more. Adding the cheese off heat helps prevent graininess and separation.
- 5
Emulsify and season
Whisk in 1 tsp Dijon mustard and 1 tbs fresh lemon juice to brighten and stabilize the sauce. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. If you want a touch of heat, stir in 1/4 tsp crushed red pepper flakes. Add a pinch of freshly grated nutmeg if desired. Taste and adjust salt, pepper, or lemon to preference. If the sauce becomes too thick or grainy while the cheese melts, return to very low heat and whisk until smooth.
Finish & Garnish
- 6
Finish with herbs and zest
Stir in 2 tbs chopped fresh parsley and 1 tsp lemon zest. These finishers add freshness and a bright citrus lift that complements the Parmesan and garlic.
- 7
Adjust consistency (optional)
If using the sauce with pasta or you prefer a thinner consistency, add reserved pasta water 1–2 tbs at a time (up to the 1/4 cup listed) and whisk until you reach the desired thickness. Alternatively, add a splash of milk or extra cream when reheating.
- 8
Serve or store
Serve warm as a pasta sauce, dip, or drizzle. To store, cool to room temperature, transfer to an airtight container and refrigerate up to 4 days. Reheat gently over low heat, whisking and adding a tablespoon or two of milk/cream or water to restore a smooth texture.
