This quick parmesan cream sauce is one of the simplest, most elegant sauces to elevate vegetables, chicken or salmon. Made in minutes without garlic or flour, it's smooth, creamy and all about the cheese, using quality Parmigiano Reggiano.

whisking a hot parmesan cream sauce in a saucepan next to a block of Parmigiano Reggiano cheese

What is Parmesan Cream Sauce Made Of?

This classic parmesan and cream sauce is inspired by Parisian Chef Philippe Excoffier, who serves it with his legendary cheese soufflés in Paris’s 7th arrondissement. I first tasted it during a pilot cooking class at his restaurant near the Eiffel Tower - and it was so divine, I’ve been making a lighter version ever since, as the family always wants more of it!

This recipe uses a mix of cream and whole milk to keep things lighter, without compromising on that signature silky, creamy texture. The real trick? Using the best freshly grated Parmigiano Reggiano - and lots of it!

It thickens the sauce naturally and makes all the difference to the quality and flavour - please don't use the pre-grated stuff in tubs.

ingredients laid out to make a parmesan cream sauce with heavy cream, whole milk, grated Parmiggiano Reggiano, nutmeg, pepper and salt — use freshly grated Parmiggiano Reggiano (not the pre-grated stuff in packets)

How to Make Parmesan Sauce

It's so easy to make, that's it's barely a recipe but here are the simple steps:

Gently heat the cream and milk together in a small saucepan over medium-low heat. Don’t let it boil.
Gradually add the grated parmesan and stir or whisk until smooth and melted.
Add a pinch of nutmeg then season to taste.
Simmer for a couple more minutes until slightly thickened. Serve immediately.

whisking grated parmesan cheese into hot cream to make a sauce

How to Thicken it

How to make parmesan cream sauce without flour? Just like this - there's no need for a roux. The cheese and cream thicken naturally.

This sauce is meant to stay light. If you'd like it thicker, reduce it gently on the stove a few minutes longer. Avoid boiling - it may split or become grainy.

whisked creamy parmesan sauce in a saucepan next to Parmigiano Reggiano dishes of asparagus clafoutis

3 serving bowls with a a few spoonfuls of creamy parmesan sauce as a base — spoon the sauce in first then top with an asparagus clafoutis

How to Serve Parmesan Sauce

For those of you love asparagus recipes without lemon, parmesan sauce with asparagus clafoutis is a match made in heaven. The combination of asparagus and parmesan just sings. Chef Excoffier serves it with soufflés and cooked asparagus; I love pairing it with baked clafoutis for a showstopper spring dish.

We love this creamy parmesan sauce served with:

Steamed or oven-roasted asparagus (especially elegant for spring)
Other vegetables like broccoli or cauliflower
As a creamy sauce for salmon, especially smoked, baked or poached
Tossed with pasta or gnocchi - try it in these fresh Alsatian egg noodles
Spooned over chicken breasts or roast chicken
Or simply ... with a crusty baguette. In France, we love to mop up sauces like this with bread - so much that we even have a verb for it, 'saucer'!

Try also this white asparagus clafoutis with lemon. It's even lighter and goes so well with the cheese.

parmesan sauce underneath an asparagus clafoutis

Storage Tips

Any leftovers? It's unlikely in our house (seriously, our girls lick the pan!), but if you do have some, store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, stirring well. Don’t boil or it may split.

Can You Freeze Parmesan Cream Sauce?

I don't recommend freezing this sauce. The milk and cream tend to split when frozen and reheated, so it’s best served fresh.

More Parmesan Dishes

Try more dishes with Parmesan that shines as a main ingredient:

Crispy whole-roasted cauliflower with a crispy parmesan topping
Parmesan herb crusted salmon - with a Viennoise topping of grated cheese and breadcrumbs
Asparagus puff pastry tart - with a parmesan and lemon cream

Parmesan Cream Sauce

Jill Colonna

A light, silky, creamy sauce made with just cream, milk, Parmigiano Reggiano and a touch of nutmeg. It’s the perfect finish to roasted vegetables, grilled salmon or chicken - without any garlic or flour.

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Prep Time 10

Cook Time 10

Total Time 20

Course Condiments

Cuisine French, Italian

Servings 4 people

Calories 205 kcal

Ingredients

110 g (4oz/ 8 tbsp matured block of Parmigiano Reggiano cheese finely grated
280 ml (10oz/ 1 cup) single cream (12%) or 'half-and-half' (or mix of 140ml each of heavy cream and whole milk)
good pinch ground nutmeg
good pinch ground pepper and salt

Instructions

Heat the single cream (or 'half-and-half') in a saucepan until hot but not boiling for about 10 minutes. Add a good pinch of salt, a few grinds of the peppermill and the nutmeg.
Gradually add the parmesan cheese then whisk together until thickened and smooth using a balloon whisk. Serve immediately.

Notes

Serving Suggestions:

Storage: Can keep in the fridge covered for up to 2 days. Just reheat gently and stir (never boil otherwise it will split). Not recommended for freezing.