Description
This creamy garlic sauce is a versatile and flavorful addition to your meals, perfect for drizzling over pasta, roasted vegetables, or grilled meats. Made with butter, garlic, heavy cream, and Parmesan cheese, it offers a rich and smooth texture with a delicious garlicky depth. Easy to prepare in just 15 minutes, this sauce brings restaurant-quality flavor to your home-cooked dishes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream (or half-and-half for a lighter version)
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- ¼ teaspoon ground black pepper
Optional Garnish
- 1 teaspoon fresh parsley or basil, chopped (for garnish)
Instructions
- Melt the Butter and Sauté Garlic: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned, to infuse the butter with garlic flavor.
- Create the Roux: Stir in the all-purpose flour and cook for about 1 minute, stirring continuously to form a roux. This helps thicken the sauce evenly and prevents lumps.
- Add the Cream: Gradually whisk in the heavy cream while stirring continuously. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce thickens slightly, ensuring a creamy consistency.
- Incorporate Parmesan Cheese: If using, stir in the grated Parmesan cheese and whisk until melted and smooth. This adds richness and depth to the flavor profile of the sauce.
- Season the Sauce: Add salt and pepper to taste, and for an extra peppery kick, add more ground black pepper if desired. Stir well to combine all seasonings.
- Serve and Garnish: Remove from heat and optionally garnish with chopped fresh parsley or basil for a pop of color and fresh herbaceous flavor. Serve immediately over pasta, roasted vegetables, or your favorite dishes.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- If you prefer a dairy-free version, use plant-based butter and cream alternatives, omitting Parmesan or replacing with nutritional yeast.
- Ensure garlic is sautéed just until fragrant to avoid a bitter taste from burning.
- The sauce thickens further as it cools; reheat gently with a splash of cream or milk if needed.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
