Creamy Butter Parmesan Sauce

A rich and indulgent butter sauce that delivers on taste and mouthfeel without yeast extract and I+G. In our Creamy Butter Parmesan Sauce, Nikken’s 5390 Fermented Rice Extract Powder works umami miracles and is able to achieve the same flavor intensity as a recipe with yeast extract and I+G. If you’re challenged to replace both yeast extract and I+G, we can help.


Melt butter in a saucepan over medium-low heat.

In a bowl, combine all other ingredients except Parmesan cheese with a whisk until everything is dissolved. Once butter is melted, add liquid mixture to the pan and cook over medium heat, stirring frequently.

Once the mixture is close to a boil, slowly add in the Parmesan cheese, whisking vigorously to combine.

Boil the sauce for 1 minute and serve.

Functional Benefits

Nikken’s 5390 Fermented Rice Extract Powder can work as a yeast extract and I+G replacement in many different applications and matches the same flavor intensity but with a clean label.

% Ingredients

  • 55.60 Milk, 2%
  • 26.72 Butter, unsalted
  • 7.68 Non-Fat Dry Milk
  • 4.93 Water
  • 2.19 Parmesan Cheese
  • 1.48 Starch
  • 0.58 Salt
  • 0.44 Onion Powder
  • 0.30 5390 Fermented Rice Extract Powder
  • 0.05 Sugar, granulated
  • 0.02 Sage, dried
  • 0.01 Parsley, dried
  • 100