Cream sauce
Creamy Garlic Sauce
Creamy garlic sauce is a cooked cream sauce thickened with a flour-and-butter roux and finished with garlic, Parmesan, black pepper, and optional parsley.
How to make Creamy Garlic Sauce
The quantities and seven-step method below come from the structured recipe on the former Sauce Wiki page at this same URL.
Creamy Garlic Sauce
A source-preserved creamy garlic sauce recipe with heavy cream, butter, flour, Parmesan, black pepper, and optional parsley.
Ingredients
- Heavy cream 240 g
- Butter 30 g
- Garlic 20 g
- All-purpose flour 15 g
- Parmesan cheese 50 g
- Salt 2 g
- Black pepper 1 g
- Fresh parsley 10 g
Method
- Start by peeling and finely mincing the garlic cloves. The finer the garlic is minced, the more flavor it will infuse into the sauce.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned. This step is crucial for releasing the garlic’s flavor without burning it.
- Sprinkle the flour over the butter and garlic mixture, stirring continuously for about 1 minute. This will create a roux, which helps thicken the sauce.
- Gradually add the heavy cream to the saucepan, whisking constantly to ensure the mixture becomes smooth and lump-free.
- Continue to cook the sauce over medium heat, stirring frequently, until it thickens to your desired consistency, usually about 3-5 minutes.
- Lower the heat and stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper to taste.
- Remove the sauce from the heat. If using, sprinkle with finely chopped fresh parsley for a touch of color and freshness. Serve the sauce warm over your chosen dish.
What changed in this migration
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