Garlic Butter Parmesan Recipe

Mince garlic

Peel and finely mince 4 garlic cloves. Measure and prep the butter, milk, cream, and Parmesan so they are ready to use.

Melt butter and gently cook garlic

In a medium saucepan over medium-low heat, add 1 tablespoon olive oil and 6 tablespoons unsalted butter. Once the butter has melted and begins to foam, add the minced garlic. Cook gently for 1 to 1 1/2 minutes, stirring, until fragrant and barely starting to color. Do not let the garlic brown.

Make a light roux

Sprinkle 1 teaspoon all-purpose flour over the garlic-butter mixture and stir for 30 seconds to 1 minute to cook the raw flour taste. This will slightly thicken the sauce and help it hold together.

Add milk and cream

Slowly whisk in 1 cup whole milk and 1/4 cup heavy cream, pouring in a thin stream while whisking to avoid lumps. Increase heat slightly to bring the mixture to a gentle simmer (small bubbles at the edge), stirring frequently. Simmer for 2 to 3 minutes until the sauce begins to thicken.

Incorporate Parmesan

Reduce heat to low. Gradually add 1 cup grated Parmesan cheese, about 1/4 cup at a time, whisking between additions until smooth and fully melted. Continue stirring until the sauce is glossy and coats the back of a spoon, about 1 to 2 minutes.

Season and finish

Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon red pepper flakes. Taste and adjust seasoning. If using, add 1 teaspoon lemon juice to brighten the flavor. Remove from heat.

Add parsley and serve

Stir in 2 tablespoons finely chopped fresh parsley. Use the sauce immediately over pasta, vegetables, chicken, or seafood, or let cool slightly and store. The sauce will thicken as it cools; to loosen, warm gently and whisk in 1 to 2 tablespoons milk as needed.