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Creamy spicy garlic sauce in a bowl, decorated with fresh parsley.
Creamy, spicy sauce with garlic and parsley

Creamy Spiced Garlic Sauce

Author: Flavelo
Recipes Sauces and Gravies
Some dishes conquer with complexity, others, like this sauce, with brilliant simplicity. The trio of garlic, cream, and nutmeg is a classic flavour harmony familiar from French cuisine (Gratin Dauphinois). This sauce radiates a thick, rich, and 'cosy' vibe.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan: For cooking.
  • Wooden spoon: For stirring.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Melt the butter over low heat. Add crushed garlic and sauté for 1 minute, but be careful not to brown!

Tip: Due to high sugar content, garlic becomes bitter in moments if burnt. Just 'sweat' it.
2 ✓

Pour in the cream. Season with salt, pepper, and grate in the nutmeg.

Tip: Nutmeg is cream's best friend: it highlights milky flavours and adds depth, but is very intense, so dose carefully.
3 ✓

Simmer gently for 5-8 minutes until the sauce thickens and coats the back of a spoon.

Tip: This is 'nappe' consistency: if you draw your finger across the back of the spoon, the line remains.
4 ✓

Remove from heat and stir in the fresh parsley.

Tip: Always add fresh herbs at the end so heat doesn't kill their colour and fresh taste.

Recipe FAQ

It stayed too runny. What did I do wrong?
Cream needs to boil (reduce) for its water content to evaporate and thicken. Be patient, or use higher fat cream.
The cream curdled. Why?
If you boil it too hard or add acid (e.g., lemon) whilst boiling, proteins can clump. Always cook on low heat!

Ingredients

  • 250 ml double cream (min. 20%)
  • 3 cloves crushed garlic
  • 20 g butter
  • 1 bunch fresh parsley (finely chopped)
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper