Creamy Garlic Sauce Recipe Card
This thick, smooth, and tasty garlic sauce will make any dish taste better. Because it has both the spicy and creamy tastes of garlic and onion, this sauce goes well with pasta, roasted vegetables, or grilled meats. This easy creamy garlic sauce recipe will help you make a tasty sauce quickly, no matter how much experience you have in the kitchen.
Ingredients
- Brown Onion: Onions hold many tasty recipes together by adding sweetness and depth. Cutting the onion into tiny pieces makes it easier for it to soften and mix into the creamy garlic sauce. You can save the onion skins and use them for making stock if you’d like.
- Garlic: The main flavoring in this sauce is garlic which gives the dish its strong taste. Cut the garlic into thin slices and cook them in oil to release their smell and give the sauce its unique flavor.
- Flat-Leaf Parsley: Fresh parsley helps balance out the richness of the sauce by adding a fresh green note. A rough chop is enough to infuse the parsley into the creamy garlic sauce.
- Fresh Thyme: Thyme adds a mild natural flavor to the sauce that complements the garlic and onion. You can substitute it with rosemary but thyme is the classic choice for creamy garlic sauce.
- Olive Oil and Clarified Butter: These fats work together to prevent burning while sautéing. Clarified butter’s higher smoke point makes it ideal for sautéing while olive oil prevents the butter from turning brown too quickly.
- White Wine: White wine adds acidity and sweetness clearing the pan and enhancing the browned flavors of the garlic and onion. You can replace the wine with veggie or chicken stock for a non-alcoholic version.
- Heavy Cream: Heavy cream gives the sauce its smooth rich texture and is the key to making it the luxurious, creamy garlic sauce you crave.
- Cracked Black Pepper and Sea Salt: These seasonings bring out the full flavor of the sauce. Adjust them to your taste remembering you can always add more, but you can’t take it out!
Instructions
- Prepare the Ingredients:
- Start by prepping the vegetables. Cut a brown onion in half, remove the skin, and dice it into small pieces. If you want to save money, you can save the onion skins and make stock with them. Next, cut three garlic cloves in half and lay them flat for easy thin slicing. Set them aside. Roughly chop fresh thyme and flat-leaf parsley. The size doesn’t matter much, as long as they’re small enough to release their flavors into the sauce.
- Cooking the Sauce:
- Place a large, heavy pan on high heat. Add one tablespoon of olive oil and two tablespoons of clarified butter. The olive oil helps prevent the butter from burning too quickly, while the clarified butter gives the sauce a rich base. Once the butter has melted, add the diced onions. Stir frequently, cooking them for about three minutes, until they become translucent and lightly golden. After the onions are softened, add the garlic slices and sauté for 45 seconds, stirring often to release the garlic’s aromatic oils. Be careful not to burn the garlic.
- Deglazing with White Wine:
- After the garlic has sautéed, pour in two tablespoons of white wine. The wine may flame up, so be cautious. Stir it in for about one minute to cook off the alcohol. If you’d rather not use wine, substitute it with veggie or chicken stock.
- Add the Cream:
- Once the wine has evaporated, pour in 400 milliliters of heavy cream. Add the chopped parsley, thyme, sea salt, and cracked black pepper. Mix everything well, then bring it to a boil. Once boiling, reduce the heat and let the sauce simmer for 8 minutes, stirring often. This will allow the sauce to thicken and the flavors to blend together perfectly.
- Final Touches:
- After 8 minutes, the sauce should be thick and shiny. Taste and adjust the seasoning, adding more salt or pepper if needed. Let the sauce simmer for an additional two minutes before removing it from the heat.
Notes
- Use Fresh Garlic: Fresh garlic will give your sauce a much bolder and aromatic flavor than pre-minced garlic. If you have a garlic press, using it will release more oils and enhance the overall flavor.
- Adjust Consistency: If your sauce is too thick, simply add a little more cream or stock to thin it out to your desired consistency. If you prefer a thicker sauce, let it simmer for a few more minutes.
- Use Clarified Butter: Clarified butter has a higher smoke point than regular butter, making it perfect for sautéing without burning. It also adds a wonderful richness to the sauce that regular butter can’t match.
- Simmer for Depth: Let the sauce simmer on low heat for at least 8 minutes to allow the flavors to develop. The longer the simmer, the more the ingredients will meld together, creating a beautifully rich flavor.
- Taste and Adjust Seasoning: Always taste your sauce before finishing. You may want to add extra salt, pepper, or herbs depending on your preference. Fresh herbs like basil or rosemary can also be added for a unique twist.
Nutrition Information : Calories: 275kcal | Carbohydrates: 6g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 850mg | Potassium: 180mg | Fiber: 0g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 0.5mg Nutrition provided is an estimate. It will vary based on specific ingredients used.
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