Description
This creamy garlic sauce is a quick and versatile addition to any meal, perfect for drizzling over pasta, roasted vegetables, or grilled chicken. Made with butter, garlic, heavy cream, and Parmesan cheese, it combines rich flavors with a smooth, velvety texture. Ready in just 15 minutes, it’s an easy way to elevate everyday dishes with a luscious, savory sauce.
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
Instructions
- Sauté the 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, releasing the garlic’s aromatic flavor into the butter.
- Make a Roux: Stir in the all-purpose flour and cook for about 1 minute. This forms a roux, which acts as a thickening agent for the sauce, ensuring it has a smooth consistency.
- Add the Cream: Gradually whisk in the heavy cream, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce begins to thicken.
- Stir in Parmesan: If using, add the grated Parmesan cheese to the sauce. Whisk until the cheese is fully melted and the sauce becomes creamy and smooth, adding richness and flavor.
- Season: Add salt and pepper to taste, along with the extra ground black pepper if you like a bit more kick. Stir well to combine all the flavors.
- Serve: Drizzle the creamy garlic sauce over your favorite pasta, chicken, vegetables, or any dish that benefits from a luscious, garlicky touch. Garnish with chopped fresh parsley or basil if desired for a burst of color and freshness.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be slightly less rich.
- Be careful not to brown the garlic while sautéing, as it can turn bitter.
- If the sauce gets too thick, thin it out with a splash of milk or broth.
- This sauce can be stored in the refrigerator for up to 3 days; reheat gently over low heat to avoid curdling.
- For a dairy-free version, use vegan butter, non-dairy cream, and nutritional yeast instead of Parmesan.
