Description
This creamy garlic butter sauce is rich, silky, and bursting with flavor. Perfect for drizzling over pasta, chicken, seafood, or vegetables, it’s a simple and versatile addition to your recipe repertoire!
Ingredients
Scale
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream (or half-and-half)
- 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Melt the Butter: In a medium saucepan, melt the butter over medium heat until bubbly.
- Sauté the Garlic: Add the minced garlic and sauté for 1–2 minutes until fragrant, but not browned.
- Create the Roux: Sprinkle the flour over the garlic and whisk constantly for 1–2 minutes to form a smooth roux. This helps thicken the sauce.
- Add Liquid Ingredients: Gradually whisk in the heavy cream and chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
- Incorporate Parmesan: Stir in the grated Parmesan cheese until melted and smooth. Add the garlic powder, and season with salt and black pepper to taste.
- Simmer and Thicken: Let the sauce simmer for 3–5 minutes, stirring occasionally, until it thickens to your desired consistency.
- Garnish and Serve: Remove from heat and garnish with chopped parsley if desired. Serve immediately.
Notes
- For a lighter sauce, you can substitute the heavy cream with half-and-half or whole milk.
- This sauce can be stored in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if it thickens too much.
Nutrition
- Serving Size: 1/4 cup
- Calories: 200kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg