Ingredients
Method
- Combine butter and garlic in a small skillet and cook over medium low heat until the butter is melted and garlic becomes fragrant.
- Whisk in flour and cook 1 minute more. Stir in cream, a bit at a time, whisking after each addition. Simmer 2-3 minutes or until thickened.
- Remove from heat and stir in parsley. Season generously with salt & pepper to taste.
- Serve with pasta or as a dipping sauce for chicken, shrimp or steak.
Notes
- For an even richer sauce, use heavy cream instead of half and half. While half and half works perfectly, heavy cream will give it a thicker, more decadent consistency.
- If your sauce becomes too thick, simply whisk in an additional tablespoon or two of milk or chicken broth until it reaches your desired consistency. Don't worry if it looks too thin at first; it will thicken as it simmers and cools.
- Store leftover garlic cream sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, whisking frequently, and add a splash of milk or broth if needed to restore its creamy texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your sauce becomes too thick, simply whisk in an additional tablespoon or two of milk or chicken broth until it reaches your desired consistency. Don't worry if it looks too thin at first; it will thicken as it simmers and cools.
- Store leftover garlic cream sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, whisking frequently, and add a splash of milk or broth if needed to restore its creamy texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.