Description
This creamy garlic butter sauce is a rich and flavorful addition perfect for pasta, chicken, vegetables, or seafood. Made with butter, garlic, heavy cream, and Parmesan cheese, it combines a silky texture with a savory taste that enhances any dish. Its quick preparation on the stovetop makes it an ideal go-to sauce for busy weeknights or elegant dinners.
Ingredients
Scale
Butter and Aromatics
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
Thickening and Cream
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
Cheese and Seasoning
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped fresh parsley (optional)
Instructions
- Melt Butter and Sauté Garlic: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned, releasing its savory aroma.
- Create Roux: Sprinkle in the all-purpose flour and whisk continuously for about 1 minute to form a light roux, which will help thicken the sauce.
- Incorporate Cream: Slowly pour in the heavy cream while whisking constantly to avoid any lumps, ensuring a smooth mixture.
- Simmer Sauce: Bring the mixture to a gentle simmer and cook for 2–3 minutes, allowing the sauce to thicken slightly.
- Add Cheese and Seasonings: Stir in the grated Parmesan cheese, salt, and black pepper. Continue cooking while stirring until the cheese melts completely and the sauce is smooth and creamy.
- Finish with Parsley: Remove the saucepan from heat and stir in fresh chopped parsley if desired for a touch of color and freshness.
- Serve: Use the sauce immediately over pasta, chicken, vegetables, or seafood for a delicious, creamy enhancement.
Notes
- For a thinner sauce, add a splash of milk or broth to adjust consistency.
- You can substitute half-and-half for heavy cream for a lighter version of the sauce.
- Store leftovers in the refrigerator for up to 3 days and reheat gently to avoid separating.
