A delightful and creamy Parmesan garlic sauce perfect for pasta or as a dip.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the sauce.
Add the minced garlic and thyme, cooking until fragrant.
Stir constantly to prevent the garlic from burning.
Whisk in the flour and cook for a minute to form a roux.
Ensure the flour is fully incorporated to avoid lumps.
Gradually add the cream, whisking continuously until smooth.
Warm the cream slightly before adding to prevent curdling.
Simmer the sauce until it thickens, stirring frequently.
Adjust the heat to low to avoid scorching the sauce.
Stir in the Parmesan cheese until melted and smooth.
Use freshly grated Parmesan for the best flavor.
Season with salt and black pepper to taste.
Taste the sauce before adding salt as Parmesan is naturally salty.
Serve the sauce over your favorite pasta or as a dip.
Garnish with extra Parmesan or fresh herbs for presentation.
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