Description

Description: This rich and velvety sauce combines the bold flavors of garlic and white wine with the smoothness of heavy cream, creating a versatile accompaniment perfect for pasta, seafood, or grilled meats.

Ingredients

2 tbsp salted butter
1 clove garlic, minced (or 1 bulb roasted; see notes)
1/2 tsp granulated garlic (optional; see notes)
1 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
2 cups heavy cream
1/2 tsp sea salt (more to taste)
1/4 tsp freshly ground black pepper

1 tbsp fresh parsley, chopped

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Instructions

In a saucepan, melt the butter over medium heat.
Add the minced garlic (or roasted garlic) and sauté for 1–2 minutes until fragrant.
Pour in the white wine, stirring to combine. Allow the mixture to simmer for 3–4 minutes, reducing slightly.
Lower the heat and stir in the heavy cream, salt, and pepper. Simmer gently for 5–7 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Remove from heat and stir in the chopped parsley.
Serve immediately over your choice of pasta, seafood, or grilled meats.

Notes

For a deeper garlic flavor, consider using roasted garlic instead of minced raw garlic

Granulated garlic can be added for an extra layer of flavor, but it’s optional.

This sauce can be refrigerated for up to 3 days. Reheat gently over low heat, adding a splash of cream or milk if it has thickened too much.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce
Method: Stovetop
Cuisine: French-American