Creamy Garlic Sauce

Name: Creamy Garlic Sauce
Total time: 10 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons clarified unsalted butter; 1 small to medium sized brown onion; 3 large cloves garlic; 2 tablespoons flat leaf parsley; 2 teaspoons thyme; 2 tablespoons white wine; 400 ml full fat cream; 1.5 teaspoons sea salt flakes; 1 teaspoon black pepper

10m

Serves 4

youtube.com

Creamy Garlic Sauce

youtube.com

10m

Serves 4

Directions

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

Ingredients

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

Equipment

knifecutting boardlarge heavy based skilletspatula

Creamy Garlic Sauce

10m

Serves 4

youtube.com

Creamy Garlic Sauce

youtube.com

10m

Serves 4

Directions

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