Creamy Garlic Sauce
Luxurious garlic cream sauce for pasta, chicken, shrimp, salmon and more. The execution is simple and the flavors rich and satisfying. The yield for this recipe is about 2 cups of finished sauce, depending on how much you allowed it to thicken.
Print
Pin
Servings: 2 cups
Ingredients
- 6-8 cloves of garlic* minced or pressed
- 1 tablespoon olive oil
- 2-3 tablespoon white wine
- 2 cups heavy cream**
- 1 teaspoon chicken base paste optional
- 1 tablespoon Dijon mustard optional
- 1 tablespoon fresh oregano or parsley finely chopped (or to taste)
- kosher salt and black pepper to taste
Instructions
- Heat the olive oil over medium-heat in a 10 inch saute pan. Saute the garlic until fragrant and soft, moving it around the pan now and then (about 1 minute or so).
- Deglaze with the wine, give the garlic a stir as the wine reduces quickly around it. Add the heavy cream and work in the chicken base and Dijon mustard.
- Lower the heat to medium-low or low and allow the sauce to simmer gently until it begins to thicken. Add the oregano or parsely, season with salt and pepper as needed (taste first) and turn off the heat. Give a final stir and enjoy with pasta, chicken etc.
Notes
*Medium-sized. You can use more if you wish. The garlic softens during sauteing and most of its pungency is released.
**Do not substitute the heavy cream. It has the perfect natural consistency with a balance of fat, water and protein to yield a stable sauce that does not break. It thickens perfectly.
