Garlic Pepper Cream

15 mins
Serves 4
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Directions

  1. 1Melt butter in a saucepan over medium heat.
  2. 2Melt butter in a saucepan over medium heat.
  3. 3Melt butter in a saucepan over medium heat.
  4. 4Add garlic and cook 30 seconds until fragrant.
  5. 5Add garlic and cook 30 seconds until fragrant.
  6. 6Add garlic and cook 30 seconds until fragrant.
  7. 7Stir in cracked black pepper.
  8. 8Stir in cracked black pepper.
  9. 9Stir in cracked black pepper.
  10. 10Pour in heavy cream and chicken broth; bring to a gentle simmer.
  11. 11Pour in heavy cream and chicken broth; bring to a gentle simmer.
  12. 12Pour in heavy cream and chicken broth; bring to a gentle simmer.
  13. 13Add Parmesan cheese and Dijon mustard. Stir until creamy and thickened.
  14. 14Add Parmesan cheese and Dijon mustard. Stir until creamy and thickened.
  15. 15Add Parmesan cheese and Dijon mustard. Stir until creamy and thickened.
  16. 16Taste and adjust salt or pepper as needed.
  17. 17Taste and adjust salt or pepper as needed.
  18. 18Taste and adjust salt or pepper as needed.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1 tablespoon cracked black pepper
  • 1 tablespoon cracked black pepper
  • 1 tablespoon cracked black pepper
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • to taste Salt
  • to taste Salt
  • to taste Salt

Equipment

saucepan

Tips

  • Refrigerate in an airtight container for 3–4 days.
  • Reheat gently on low heat.
  • Do not freeze.