Garlic Parmesan Cream Sauce
It's yummy over steaks, pasta, and roasted potatoes!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Tbsp salted butter
- 3 cloves garlic (minced)
- 2 Tbsp all-purpose flour
- 1 C beef broth
- 1 C heavy cream
- 1/4 Tsp red pepper flakes
- 1 Tsp dried oregano
- 1/2 Tsp parsley (minced)
- 1/4 Tsp black pepper (freshly cracked)
- 1/2 C aged parmesan (grated)
Instructions
- 1
In a medium saucepan over medium-high heat, melt the butter until it’s fully liquified and ready to get to work.
- 2
Add the minced garlic to the melted butter, stirring it around. Let it cook for 3-5 minutes until your kitchen smells amazing, and the garlic is fragrant but not browned.
- 3
Sprinkle the flour over the garlic-butter mixture and stir until it’s all combined. Cook for about 2 minutes to get rid of that raw flour taste.
- 4
Slowly pour in the beef broth, stirring constantly as you bring the mixture to a simmer. Once it’s bubbling away, reduce the heat to medium-low and stir in the heavy cream. Bring it back to a simmer.
- 5
Stir in the red pepper flakes, oregano, parsley, and cracked black pepper. Then, add the grated parmesan, stirring until the cheese melts completely into the sauce. Let it cook for about 3 more minutes.
- 6
Give the sauce a taste—if it needs a little more salt, add kosher salt to taste. Serve the sauce hot over your favorite dish. Dassit!