Parmesan Cream Sauce

Chef: Mia Hackney Vitamix Sous Chef

Ingredients

• 2 tbsp (30g) unsalted butter
• 3 garlic cloves, peeled and crushed
• 720ml heavy cream
• 80g parmesan cheese, freshly grated
• ½ tsp sea salt (optional)
• 1 pinch ground black pepper

Directions

1. Place a medium saucepan over medium heat and add the butter. Once melted, add the crushed garlic and sauté for 3–4 minutes, until fragrant and just beginning to brown.
2. Add the heavy cream and bring to a gentle simmer.
3. Cook over low to medium-low heat for about 15 minutes, stirring occasionally, until thick enough to coat the back of a spoon. Do not allow the cream to boil.
4. Carefully pour the hot garlic cream into the Vitamix container. Add the grated parmesan, salt (if using) and black pepper. Secure the lid.
5. Start on the lowest speed, then quickly increase to the highest speed. Blend for 15–20 seconds, or until smooth.
6. Serve immediately over pasta, pizza or casseroles.

Recipe Notes

• If serving with pasta, add a splash of starchy pasta water before blending to help the sauce bind.
• Store refrigerated for up to 4 days or freeze for up to 3 months.
• Reheat gently over low heat, stirring in a small amount of milk or cream to prevent separation.