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Creamy garlic sauce

Author
Cookinero 24 Mar 2025
7550
Creamy garlic sauce

Creamy garlic sauce is a fragrant dressing with a spicy aftertaste. It does not take much time to prepare. The most important thing is to take fresh products: dense, without spots, garlic; non-rancid butter and heavy cream. Creamy garlic sauce goes well with fish, seafood, meat, vegetables, as well as pasta and pizza. You can also prepare this dressing with sour cream, but it is best to make the sauce from ingredients according to the classic recipe.

How to cook Creamy garlic sauce

Step 1

Creamy garlic sauce

Melt the butter in a frying pan. Add the pressed garlic to the butter and fry, stirring, over medium heat for 2 minutes. Make sure the garlic does not burn. Pour the cream into the pan. Stirring, bring the sauce to a boil. Add salt and black pepper. Reduce the heat to minimum and simmer the sauce for 10 minutes until thickened and smooth.

Creamy garlic sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can use half-and-half or whole milk for a lighter version, but the sauce may be less thick and creamy.
Store it in an airtight container for up to 3-4 days. Reheat gently on the stove with a splash of cream or water to restore consistency.
Yes, this sauce is low-carb as it contains minimal carbs. Just ensure your other meal components align with your diet.
Absolutely! Use coconut cream or a plant-based heavy cream substitute, and replace butter with olive oil or vegan butter.
Keep the heat at medium and stir constantly. Remove the pan from heat briefly if it gets too hot.
It’s great with pasta, grilled chicken, seafood, or as a dipping sauce for bread and roasted vegetables.
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring in a little cream if needed.
Double or triple the ingredients, but cook in batches or a larger pan to ensure even heating and thickening.
Try a pinch of red pepper flakes for heat, grated Parmesan for richness, or fresh herbs like parsley or thyme for freshness.
Stir in a small amount of milk, broth, or water until you reach your desired consistency.

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