Olive Garden White Sauce
This Olive Garden White Sauce is a creamy, rich, and flavorful sauce made with simple ingredients like butter, garlic, heavy cream, and Parmesan cheese. This recipe offers a homemade version of the restaurant classic, perfect for pairing with pasta, proteins, or even as a dipping sauce. It’s an easy and versatile sauce that will elevate your meals in just minutes!
Equipment
- 1 medium saucepan (for cooking the sauce)
- 1 whisk (for stirring and ensuring smoothness)
- 1 cutting board (for chopping garlic)
- 1 Knife (for mincing garlic)
- 1 Measuring cup (for cream)
- 1 measuring spoon (for precise seasoning)
Ingredients
- 4 tbsp butter
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup Parmesan cheese freshly grated
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning optional
- 2 oz cream cheese optional, for extra creaminess
- ¼ cup white wine optional, for depth of flavor
- 1 tbsp all-purpose flour optional, for thicker sauce
Instructions
Melt the Butter & Sauté the Garlic
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute, stirring occasionally, until fragrant (but not browned).
Add the Heavy Cream & Seasonings
- Pour in the heavy cream and stir to combine. Add the salt, black pepper, and Italian seasoning (if using). Lower the heat slightly and allow the mixture to simmer for about 3–4 minutes, stirring occasionally.
Add the Cheese & Stir
- Gradually add the freshly grated Parmesan cheese and cream cheese (if using). Stir continuously until the cheese is fully melted and the sauce is smooth. This should take 2–3 minutes.
Adjust Consistency & Flavor
- If the sauce is too thick, add a splash of milk, cream, or pasta water to thin it out. If it’s too thin, whisk in 1 tablespoon of flour and cook for another minute or two until thickened. You can also adjust the seasoning to your taste at this stage.
Serve & Enjoy
- Remove from heat and serve immediately over pasta, chicken, seafood, or vegetables. Garnish with fresh parsley or extra grated Parmesan if desired.
Notes
- Storage: Store any leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream as needed.
- Freezing: You can freeze the sauce for up to 2 months. Make sure to freeze without the Parmesan cheese, and add it when reheating for the best texture.
- Add-ins: Feel free to experiment by adding herbs like basil or thyme, or even a small splash of lemon juice for extra flavor.
- Wine: A dry white wine adds a delicious depth to the sauce, but it's optional. If you skip it, the sauce will still be creamy and tasty.