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Creamy garlic butter sauce in a small bowl
Tempting image of Garlic Butter Sauce, perfectly showing its richness!

Creamy Garlic Butter Sauce

Author: Flavelo
Sauces and Gravies Recipes Main Courses
This sauce is a textbook example of emulsion: the fat from the butter and the water content of the cream combine into a stable liquid gold. The garlic isn't overpowering but smooths into the sweetness of the butter. Simple yet magnificent, it turns a plain piece of steak or fish into a restaurant-quality meal in minutes.
🕒 Prep Time 5 mins
🍳 Cook Time 5 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small Skillet: For quick cooking.
  • Whisk: For creaminess.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Melt the butter over medium heat. When it foams, add the grated garlic.

Tip: Sauté for only 30 seconds! Once you smell the aroma, it's done. If it browns, it becomes bitter.
2 ✓

Pour in the heavy cream, season with salt and white pepper.

Tip: White pepper suits light sauces as it's invisible and has a milder heat.
3 ✓

Simmer gently for 2-3 minutes until the sauce starts to thicken (coats the back of a spoon).

Tip: The water in the cream evaporates, causing it to thicken.
4 ✓

Turn off the heat and stir in the parsley.

Tip: Serve immediately, as it thickens further (forms a skin) as it cools.

Recipe FAQ

The butter separated (greasy).
The sauce was too hot. Remove from heat, add a splash of cold cream, and whisk vigorously to bring it back together.
The garlic burned.
You put it in butter that was too hot. The butter should just be foaming, not browning, when you add the garlic.

Ingredients

  • 4 tbsp Butter
  • 2 cloves Garlic (grated)
  • 3/4 cup Heavy Cream
  • 1 bunch Fresh Parsley (finely chopped)
  • 1 pinch Salt
  • 1 pinch White Pepper