Garlic Cream Sauce
This rich and aromatic garlic cream sauce elevates countless dishes and offers a creamy blend of garlic and herbs, perfect for pasta, meats, and vegetables.
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 5 cloves garlic (finely minced or grated) Use fresh garlic for best flavor.
- 1 tsp Italian seasoning or dried parsley Optional, or a mix of both.
- 2 tbsp all‑purpose flour For thickening the sauce.
- ½ cup chicken stock (or broth)
- ½ cup dry white wine Optional, adds brightness.
- 1 cup heavy cream (or half‑and‑half) Substitute lighter options for a lighter sauce.
- to taste Kosher salt & freshly ground black pepper
- 2 tbsp grated Parmesan cheese Optional, for added richness.
Instructions
Preparation
- Melt butter in a skillet over medium heat. Add garlic and Italian seasoning, if using, and cook until fragrant and lightly golden, avoiding burning.
Cooking
- Sprinkle in the flour, whisking for about 1 minute to eliminate raw flavor.
- Pour in chicken stock and wine, stirring to combine. Bring to a gentle bubble to lift any flavorful bits from the pan.
- Lower the heat and slowly pour in the heavy cream while whisking. Simmer for 3–5 minutes until the sauce coats the back of a spoon.
- If using, stir in Parmesan until melted. Season to taste with salt and pepper. If too thin, simmer longer; if too thick, thin with a splash of stock or cream.
Notes
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to 3 months.