EASY PARMESAN CREAM SAUCE (10 MINUTES!)
Here's a quick and easy Parmesan cream sauce that makes pasta taste simply divine! It uses just a ingredients you might already have on hand.
Provided by Sonja Overhiser
Categories Sauce
Time 10m
Number Of Ingredients 6
Steps:
- Measure out all ingredients in advance; the cooking process happens fast! If serving with pasta, cook 8 ounces pasta while you make the sauce.
- In a small or medium saucepan over medium heat, melt the butter. Add the grated garlic and cook 30 seconds until fragrant but not browned.
- Add the flour and whisk constantly for 1 minute to 90 seconds, until bubbly and golden. Do not overcook it: the flour can turn brown within a few seconds. Keep an eye on it!
- Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Constantly whisking, continue to add splashes of milk and whisk them in until the entire quantity is incorporated and the sauce is smooth.
- Reduce the heat and whisk until the sauce thickens and no longer tastes like raw flour, about 5 minutes. Add the salt and Parmesan cheese. Taste and add a pinch or two more salt if desired.
- If serving with pasta, drain the pasta, then add the sauce. Add a splash or two of milk to loosen the sauce and come to just the right creamy consistency. Taste and a few more pinches of salt, if necessary. (The sauce is best freshly made, so we don't recommend making it in advance).
Nutrition Facts : Calories 75 calories, Sugar 3.1 g, Sodium 94.3 mg, Fat 4.8 g, SaturatedFat 3 g, TransFat 0.2 g, Carbohydrate 4.8 g, Fiber 0.1 g, Protein 3.3 g, Cholesterol 14.4 mg
PARMESAN CREAM SAUCE
Thick, rich, and creamy, this parmesan cream sauce is the best for dipping breadsticks or serving over vegetables.
Provided by Harry & Jen
Categories Creamy Sauces
Time 15m
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Whisk in the flour and cook until lightly browned, about 1 minute.
- Gradually whisk in the cream, milk, Parmesan, and cream cheese until slightly thickened, about 2 minutes. If the mixture is too thick, add more heavy cream as needed.
- Season with salt and pepper to taste.
- Serve over steaks or steamed veggies.
Nutrition Facts : Calories 185 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1/4 cup, Sodium 150 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
MASTER RECIPE: PARMESAN CREAM SAUCE
Every chef worth his or her salt needs a decent method for creating a creamy Parmesan sauce. Remember: The trick to making a worthy Parmesan sauce (besides taste) is that it is thin enough to flow when drizzling over chicken or fish, yet thick enough to cling to things, like pasta. A good Parmesan sauce forms a base for many...
Provided by Andy Anderson !
Categories Other Sauces
Time 25m
Number Of Ingredients 14
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Add the butter to a saucepan over medium heat.
- 4. If you are not using clarified butter, wait until the foaming subsides.
- 5. Add the flour.
- 6. Whisk until completely incorporated, about 1 quick minute.
- 7. Chef's Note: Adding fat and flour together creates a roux. There are different stages of a roux; the longer your cook it, the browner it gets, and the nuttier it tastes. We want a light roux... no browning. So, 1 minute on the heat is about all you want.
- 8. Slowly whisk in the chicken stock.
- 9. Chef's Tip: Do not use hot chicken stock, or you will get lumps in your sauce.
- 10. Continue to whisk until completely smooth.
- 11. Add the cream.
- 12. Stir to incorporate, about 1 minute.
- 13. Chef's Note: At this point, season with salt and pepper.
- 14. Chef's Note: We are using white pepper, because we don't want to see little black flakes in the sauce. In addition, white pepper is milder than black pepper, so adjust your seasoning accordingly.
- 15. Continue to cook and stir for an additional 2 minutes.
- 16. Add the Parmesan
- 17. Stir until incorporated, about 1 minute.
- 18. Chef's Note: If the sauce is too thick, add more cream or chicken stock, one tablespoon at a time, until the desired consistency is achieved.
- 19. Chef's Tip: If you are making this sauce ahead of time, put a piece of wax paper or plastic wrap over the sauce while it cools to prevent a skin from forming.
- 20. VARIATIONS ON A THEME
- 21. FOR FISH AND CHICKEN: Add about 1/2 teaspoon of dried thyme and oregano and 1 or 2 baked/mined cloves of garlic.
- 22. A VEGGIE DIP: Use the same variations for fish and chicken, but melt about 2 ounces of cream cheese into the sauce.
- 23. PASTA: Use the master recipe without variations over most pasta.
- 24. PASTA VARIATION: Skin, seed, and chop one large plum tomato add a tablespoon of chopped basil, and serve over pasta.
- 25. Chef's Note: When I use garlic in a sauce, I like to bake the garlic first. Place the garlic cloves on a piece of parchment paper and drizzle with a bit of olive oil. Pull the ends of the parchment paper together and twist together, like a beggar's pouch. Bake for about 20 minutes. Remove from the oven, and allow it to cool. Add a few pinches of salt, and then mash into a paste with the flat side of your kitchen knife.
- 26. Keep the faith, and keep cooking.
- 27. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894
PARMESAN SOUR CREAM DIP
Provided by Patrick and Gina Neely : Food Network
Time 5m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.
CREAMY PARMESAN SAUCE
Try this sauce over a variety of vegetables. It has a wonderful cheesy flavor.-Maria Bacher, Westminster, South Carolina
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a 1-qt. microwave-safe dish, combine the cream cheese, milk and Parmesan cheese. Cover and microwave at 50% power for 2 to 2-1/2 minutes; stir. Cook 2-4 minutes longer or until cheeses are melted. Add nutmeg and pepper. Serve over vegetables.
Nutrition Facts : Calories 67 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
PENNE IN PARMESAN CREAM SAUCE
Incredibly rich side....not a recipe for dieters, but it tastes absolutely heavenly! Adding a little cream to the leftovers and stirring will help the leftovers be creamy.
Provided by noway
Categories Penne
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, preferably al dente. Drain and set aside.
- Meanwhile, melt butter in medium saucepan until it starts to bubble and foam. Pour in cream and bring to a boil.
- Add the cooked pasta, stirring to coat well; then stir in the Parmesan cheese until well combined.
- Season with salt and pepper as desired.
PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE
Enjoy our delicious Parmesan-Crusted Chicken in Cream Sauce. Once you've have ours, you'll never go back to another parmesan-crusted chicken recipe again.
Provided by My Food and Family
Categories Herbs
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
- Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.
Nutrition Facts : Calories 580, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g
PARMESAN CHICKEN WITH DIJON CREAM SAUCE
Crispy, Parmesan-crusted chicken is paired with the perfect rich sauce in this one. Try our Parmesan Chicken with Dijon Cream Sauce recipe today!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
- Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; tent with foil to keep warm.
- Add broth, reduced-fat cream cheese and mustard to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
CREAMY PARMESAN CHEESE SAUCE
This is great served over almost any vegetable or cooked pasta. I have also made this on the stovetop. Just stir continuously for about the same amount of time.
Provided by Nimz_
Categories Sauces
Time 11m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Microwave cream cheese, milk and parmesan cheese in 1-quart microwave safe container.
- Microwave on MEDIUM (50%) 6-8 minutes or until sauce is smooth, stirring every 2 minutes.
- Stir in seasonings.
- Toss with hot cooked pasta or serve over cooked veggies.
- You may want to add some garlic, extra pepper, or other spices because this is a very mild cheese sauce. I have used a couple of cloves of garlic sauted in a little butter, when I cook it on the stove, and really like it that way also.
Nutrition Facts : Calories 740.4, Fat 65.9, SaturatedFat 37.8, Cholesterol 213, Sodium 1055.7, Carbohydrate 13.3, Sugar 5.2, Protein 25.8
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