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Lunch recipe · from the recipe book

Lemon-Thyme Parmesan Cream Sauce

A silky, flour-free cream sauce thickened with egg yolk-free cornstarch slurry, brightened with lemon zest and thyme and finished with nutty Parmesan, so it bubbles to a golden crust on a gratin.

Lemon-Thyme Parmesan Cream Sauce

Ingredients

  • 1½ cups (350 ml)360 gMilk, 2%
  • ¼ cup (60 ml)60 gHeavy cream
  • 1½ tbsp14 gCornstarch
  • 2 cloves6 gGarlicfinely grated
  • ½ cup grated50 gGrated Parmesan
  • 1 tsp2 gLemon zest
  • ½ tsp0.5 gDried thyme
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Grate the garlic and measure out the Parmesan, lemon zest, thyme and black pepper before you start, since the sauce comes together quickly.
  2. In a small bowl, whisk the cornstarch into one quarter of the milk until smooth to make a slurry; set it aside.
  3. Pour the remaining three quarters of the milk and the heavy cream into a medium pot, add the garlic and thyme, and warm over medium heat until steaming with small bubbles at the edge, about 5 minutes.
  4. Whisk the slurry again, then pour it into the pot while whisking constantly; simmer gently, still whisking, 1 to 2 minutes until the sauce thickens enough to coat a spoon.
  5. Take the pot off the heat and whisk in the Parmesan a handful at a time until melted and smooth.
  6. Stir in the lemon zest and black pepper; the Parmesan brings enough salt, so no extra is needed.
  7. Pour the warm sauce over sliced potatoes, cauliflower or other vegetables for a gratin, then bake until bubbling and browned on top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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