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Garlic butter sauce served
Smooth and rich garlic butter sauce garnished with parsley

Creamy Garlic Butter Sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
This sauce is a textbook example of emulsion: the fat of the butter and the water content of the cream come together into a stable sauce. The garlic here isn't intrusive but blends into the sweetness of the butter to give character. Its greatness lies in its simplicity: in just a few minutes you can conjure up restaurant-quality accompaniment for a plain slice of meat or fish.
🕒 Prep Time 5 mins
🍳 Cook Time 5 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small frying pan: For quick preparation.
  • Whisk: For creaminess.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Melt the butter over medium heat. When foaming, toss in the grated garlic.

Tip: Fry for only half a minute! As soon as you smell it, it's done. If it browns, it becomes bitter.
2 ✓

Pour in the cream, season with salt and white pepper.

Tip: White pepper suits light sauces as it isn't visible and has a milder flavour.
3 ✓

Simmer gently for 2-3 minutes until the sauce begins to thicken (coats the spoon).

Tip: The water content of the cream evaporates, causing it to thicken.
4 ✓

Turn off the heat and stir in the parsley.

Tip: Serve immediately, as it will thicken further (form a skin) while cooling.

Recipe FAQ

The butter separated (split).
The sauce was too hot. Sometimes it can be saved by removing from heat, adding a little cold cream and whisking quickly.
The garlic burned.
You put it in butter that was too hot. The butter should only be foaming, not browning, when you add the garlic.

Ingredients

  • 50 g Butter
  • 2 cloves Garlic (grated)
  • 200 ml Single cream (or cooking cream)
  • 1 bunch Parsley (finely chopped)
  • 1 pinch Salt
  • 1 pinch White pepper