Garlic Cream Sauce
Ingredients:
2 oz unsalted butter
3 garlic cloves, minced (or more to taste)
2 tbsp all-purpose flour (or cornstarch/gluten-free alternative)
½ cup heavy/double cream
½ tsp salt
½ tsp black pepper
3.5 oz (about 1 cup) freshly grated Parmesan cheese
Instructions:
Prep the ingredients:
Grate the Parmesan and mince the garlic using a fine grater or microplane.
Sauté the garlic:
In a skillet over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds, stirring constantly to prevent burning.
Make the roux:
Stir in the flour and cook for 1 minute until golden, whisking constantly. This step helps remove the raw flour taste and creates the base for thickening.
Add cream gradually:
Slowly pour in the cream, a little at a time, while whisking to maintain a smooth texture. Continue stirring until fully combined.
Season and thicken:
Add salt and pepper. Let the sauce simmer for 2–3 minutes until it thickens.
Finish with cheese:
Stir in the Parmesan until melted and smooth. Remove from heat and serve.
Notes:
Adjust the garlic: Use more or less depending on your preference, or try roasted garlic for a milder flavor.
Substitutions: You can use milk instead of cream for a lighter version, though it will be less rich.
No flour option: Let the sauce thicken naturally with extra Parmesan or simmer longer.
Add-ons: Enhance flavor with lemon juice/zest, white wine, fresh herbs, red pepper flakes, or Dijon mustard.
Storage: Refrigerate for up to 5 days. Freeze for up to 3 months. Reheat gently and whisk to restore texture—add a splash of cream or milk if needed.