Garlic Cream Sauce

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

2 tbsp salted butter

1 clove garlic (minced, or 1 bulb roasted see notes)

1/2 tsp granulated garlic (see notes)

1 cup dry white wine (not sweet, Sauvignon Blanc or Pinot Grigio work great)

2 cups heavy cream

1/2 tsp sea salt (more to taste if needed)

1/4 tsp freshly ground black pepper

1 tbsp fresh parsley (chopped)

Instructions

Melt the butter in a large 10" skillet over medium heat. When the butter begins sizzling, turn the heat to low and add the garlic and granulated garlic.

Cook, stirring constantly for about 1 minute, not letting the garlic brown.

Add the white wine and bring the mixture to a simmer. Reduce until the wine is just a 1/4" skim in the pan.

Next, add the heavy cream and bring the mixture back to a simmer. Do not let it come to a hard boil because it will boil over the pan.

Reduce the sauce over a low simmer until it lightly thickens and coats the back of a spoon if you're using it for pasta. Reduce a little more if you're serving it over protein.

Season to taste with sea salt and pepper, sprinkle with the freshly chopped parsley, and serve immediately.

Notes

Ways to serve this

Serve this Garlic Cream Sauce with your favorite roasted meat: Roast Chicken, beef steak, seafood like cod, halibut, shrimp, and salmon. Or with just about any cooked vegetables like carrots, broccoli, asparagus, sautéed spinach, Brussels sprouts, or roasted squash.

Toss this sauce with 1 package of freshly cooked pasta of your choice.

Nutrition

• Calories: 338 kcal
• Lipides Totaux: 32 g
• Lipides Saturés: 21 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 100 mg
• Sodium: 248 mg
• Glucides Totaux: 4 g
• Fibres Diététiques: 0.1 g
• Sucres Totaux: 3 g
• Protéines: 2 g