Parmesan Cream

Parmesan Cream

Semigourmet 115

"Creamy thick, Parmesan flavored sauce, great in soups, over pastas or chicken."
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6 servings yields 1 cup
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. In a deep saucepan over medium low heat, add oil and onions, and sweat until they are translucent. Add cream, using a stick blender puree the onion and garlic. Add pepper; Slowly bring to a boil turn down to a simmer stirring occasionally let cook until reduced and thickened. Add Parmesan cheese; stir and turn heat down to low and stir frequently until it reduces and is as thick as you want.
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As planned, I made Semi's Parmesan Creme to serve over crab-stuffed large shells. What a treat! The sauce is foolproof and flavorful! I can imagine a thousand uses for this lovely creme sauce. C...

I made this to go over some chicken breasts from Costco that I sautéed in olive oil, butter, and some Hawaiian seasoning I received as a gift. I did make only half a recipe because there are ju...

I am the creator of this recipe. I did notice that once the cream started to cool it got much thicker, almost like a whipped or clotted cream consistency.

This sauce is luscious and delicious. It enhanced the chicken dish, adding wonderful flavor without overpowering the dish. We loved it. Thanks Semigourmet for sharing!