Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60 ml) milk
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)
  • 1 cup (approx. 100g) freshly grated Parmesan cheese, plus more for serving

Instructions:

  1. Melt butter in the saucepan over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Don't burn the garlic!
  2. Pour in the heavy cream and milk. Add pepper and nutmeg (if using). Whisk to combine.
  3. Bring the mixture to a gentle simmer (small bubbles around the edge) and reduce heat to low. Simmer, whisking occasionally, until the sauce slightly thickens (about 5-7 minutes). The sauce should coat the back of a spoon.
  4. Remove the pan from the heat. Gradually whisk in the Parmesan cheese until it's fully melted and the sauce is smooth. Whisk vigorously to prevent clumping.
  5. Serve the parmesan sauce immediately over your favourite dish. Garnish with extra Parmesan cheese, if desired.