Creamy Garlic Sauce

10 mins
Serves 4
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Directions

  1. 1Slice off the end of the brown onion opposite the root, slice it in half through the root, remove the skin and dice it.
  2. 2Slice off the end of the brown onion opposite the root, slice it in half through the root, remove the skin and dice it.
  3. 3Slice off the end of the brown onion opposite the root, slice it in half through the root, remove the skin and dice it.
  4. 4Save the onion root for stock.
  5. 5Save the onion root for stock.
  6. 6Save the onion root for stock.
  7. 7Slice the garlic cloves in half, lay them down flat and thinly slice them.
  8. 8Slice the garlic cloves in half, lay them down flat and thinly slice them.
  9. 9Slice the garlic cloves in half, lay them down flat and thinly slice them.
  10. 10Set the sliced garlic aside.
  11. 11Set the sliced garlic aside.
  12. 12Set the sliced garlic aside.
  13. 13Chop the parsley and set it aside.
  14. 14Chop the parsley and set it aside.
  15. 15Chop the parsley and set it aside.
  16. 16Remove the leaves from the thyme sprigs and chop roughly, saving the stems for stock.
  17. 17Remove the leaves from the thyme sprigs and chop roughly, saving the stems for stock.
  18. 18Remove the leaves from the thyme sprigs and chop roughly, saving the stems for stock.
  19. 19Place a large heavy based skillet onto your stove top over high heat, and allow it to get nice and hot.
  20. 20Place a large heavy based skillet onto your stove top over high heat, and allow it to get nice and hot.
  21. 21Place a large heavy based skillet onto your stove top over high heat, and allow it to get nice and hot.
  22. 22Once hot, pour in 1 tbsp of olive oil and 2 tbsp of clarified butter.
  23. 23Once hot, pour in 1 tbsp of olive oil and 2 tbsp of clarified butter.
  24. 24Once hot, pour in 1 tbsp of olive oil and 2 tbsp of clarified butter.
  25. 25Break up the butter and allow it to melt (the olive oil will prevent the butter from burning).
  26. 26Break up the butter and allow it to melt (the olive oil will prevent the butter from burning).
  27. 27Break up the butter and allow it to melt (the olive oil will prevent the butter from burning).
  28. 28Add the diced onions to the pan and stir frequently for 3 minutes, until they are lightly golden and translucent.
  29. 29Add the diced onions to the pan and stir frequently for 3 minutes, until they are lightly golden and translucent.
  30. 30Add the diced onions to the pan and stir frequently for 3 minutes, until they are lightly golden and translucent.
  31. 31Add the sliced garlic and sauté for 45 seconds to release the flavors, making sure to stir frequently.
  32. 32Add the sliced garlic and sauté for 45 seconds to release the flavors, making sure to stir frequently.
  33. 33Add the sliced garlic and sauté for 45 seconds to release the flavors, making sure to stir frequently.
  34. 34Pour in 2 tbsp of white wine to deglaze the pan (can be substituted for vegetable or chicken stock).
  35. 35Pour in 2 tbsp of white wine to deglaze the pan (can be substituted for vegetable or chicken stock).
  36. 36Pour in 2 tbsp of white wine to deglaze the pan (can be substituted for vegetable or chicken stock).
  37. 37Continue to sauté for 1 minute to cook the alcohol out, making sure to stir frequently.
  38. 38Continue to sauté for 1 minute to cook the alcohol out, making sure to stir frequently.
  39. 39Continue to sauté for 1 minute to cook the alcohol out, making sure to stir frequently.
  40. 40Pour in 400 ml of heavy thickened cream, add the chopped parsley and thyme.
  41. 41Pour in 400 ml of heavy thickened cream, add the chopped parsley and thyme.
  42. 42Pour in 400 ml of heavy thickened cream, add the chopped parsley and thyme.
  43. 43Add 1.5 tsp of sea salt flakes and 1 tsp of cracked black pepper.
  44. 44Add 1.5 tsp of sea salt flakes and 1 tsp of cracked black pepper.
  45. 45Add 1.5 tsp of sea salt flakes and 1 tsp of cracked black pepper.
  46. 46Mix everything together and bring the sauce to a boil.
  47. 47Mix everything together and bring the sauce to a boil.
  48. 48Mix everything together and bring the sauce to a boil.
  49. 49Reduce the heat to low and allow to simmer for 8 minutes, stirring frequently.
  50. 50Reduce the heat to low and allow to simmer for 8 minutes, stirring frequently.
  51. 51Reduce the heat to low and allow to simmer for 8 minutes, stirring frequently.
  52. 52After 8 minutes, the sauce will have thickened. Test for seasoning and add more salt and pepper if needed.
  53. 53After 8 minutes, the sauce will have thickened. Test for seasoning and add more salt and pepper if needed.
  54. 54After 8 minutes, the sauce will have thickened. Test for seasoning and add more salt and pepper if needed.
  55. 55Simmer for a further 2 minutes.
  56. 56Simmer for a further 2 minutes.
  57. 57Simmer for a further 2 minutes.
  58. 58Remove from the heat and serve.
  59. 59Remove from the heat and serve.
  60. 60Remove from the heat and serve.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 tablespoons clarified unsalted butter
  • 2 tablespoons clarified unsalted butter
  • 2 tablespoons clarified unsalted butter
  • 1 small to medium sized brown onion
  • 1 small to medium sized brown onion
  • 1 small to medium sized brown onion
  • 3 large cloves garlic
  • 3 large cloves garlic
  • 3 large cloves garlic
  • 2 tablespoons flat leaf parsley
  • 2 tablespoons flat leaf parsley
  • 2 tablespoons flat leaf parsley
  • 2 teaspoons thyme
  • 2 teaspoons thyme
  • 2 teaspoons thyme
  • 2 tablespoons white wine
  • 2 tablespoons white wine
  • 2 tablespoons white wine
  • 400 ml full fat cream
  • 400 ml full fat cream
  • 400 ml full fat cream
  • 1.5 teaspoons sea salt flakes
  • 1.5 teaspoons sea salt flakes
  • 1.5 teaspoons sea salt flakes
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper

Equipment

knifecutting boardlarge heavy based skilletspatula