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.

Keyword parmesan cream sauce, parmesan sauce