Garlic Butter Sauce Recipe: The Ultimate Flavor Booster (Print Version)
Learn how to make a perfect garlic butter sauce that's creamy, flavorful, and versatile for pasta, breads, and more. Easy and quick recipe!
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Dairy
# Ingredients:
→ Main Ingredients
01 -
1/2 cup (1 stick) unsalted butter
02 -
6-8 cloves garlic, minced
03 -
1 cup heavy cream
04 -
1/2 cup grated parmesan cheese
05 -
1/4 cup fresh parsley, chopped
→ Seasonings & Spices
06 -
Salt
07 -
Black pepper
→ Optional Extras
08 -
1 tablespoon lemon juice
# Instructions:
01 -
In a medium saucepan over medium heat, melt the butter. This is where the delicious aroma starts, honestly. It smells so good, I just want to eat it straight from the pan! But resist the urge, my friend, we have a sauce to make.
02 -
Once the butter is melted, add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Don't let it brown, or it'll get bitter. This is the stage where I usually realize I forgot to turn on the fan…oops!
03 -
Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let it simmer for about 5-7 minutes, or until the sauce has slightly thickened. Stir occasionally to prevent sticking. I've totally burned the sauce a few times because of this, so pay attention!
04 -
Remove from heat and stir in the grated parmesan cheese and chopped parsley. Stir until the cheese is melted and the sauce is smooth and creamy. The smell at this point is heavenly. Pure, unadulterated deliciousness.
05 -
Season with salt and pepper to taste. I usually add a pinch of salt, a few grinds of pepper, and then taste again before adding more. It's all about balance, my friend!
06 -
If using, stir in a tiny squeeze of lemon juice for a bit of brightness. This is my secret weapon for making the sauce pop even more. I learned this trick from my grandma, and it's a game changer.
# Notes:
01 -
Don’t overheat the garlic! Low and slow is key to prevent burning.
02 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
03 -
Half-and-half or full-fat coconut milk can be used in place of heavy cream, but the texture might differ.
04 -
Serve over pasta, steak, chicken, roasted vegetables – it's incredibly versatile!
# Equipment Needed:
01 -
Medium saucepan
# Nutrition (Per Serving):
Calories: 200 calories
Total Fat: 18g
Total Carbohydrate: 5g
Protein: 3g