This sauce can be based on a lot of vegetables and served with many dishes. I most recommend the champignons version, served over (chicken) fillets and broccoli.



  • 30g parmesan
  • 250ml 36% cream
  • 125ml chicken or vegetable broth
  • 65ml white (rose) wine (opt)
  • 2 garlic cloves


  • salt
  • pepper
  • thyme

Method (with champignons)


  • wash and dice mushrooms
  • peel and mince garlic
  • finely grate parmesan


  1. Medium high heat, add mushrooms and cook until almost brown (~4-5 minutes). Then add garlic, and a sprinkle of salt and pepper

  2. Optionally add wine, and stir a lot until all evaporated or ~2 minutes

  3. Add broth, cream, and parmesan, lowering heat to medium low and stirring a lot

  4. Stir occasionally and simmer for ~2/3 minutes so the sauce thickens. It shouldn't be 'super' thick. Add 1/2 sprinkles of thyme.


Adjust with salt and pepper, then serve.