Creamy Garlic Sauce

Ingredients

• 1 medium Brown Onion (sliced, diced as described; save root for stock)
• 3 cloves Garlic (sliced thin)
• 4 grams Flat Leaf Parsley (roughly chopped)
• 4 sprigs Fresh Thyme (leaves stripped and roughly chopped; stems saved for stock)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 2 tablespoons Clarified Butter (28 g; can use regular butter but may brown faster)
• 2 tablespoons White Wine (dry white; can substitute with vegetable or chicken stock)
• 400 milliliters Heavy Cream (thickened cream, at least 35 % fat)
• 1.5 teaspoons Sea Salt Flakes (adjust to taste)
• 1 teaspoon Cracked Black Pepper (approximately 10 fresh cracks; adjust to taste)

Instructions

1. Prepare aromatics

   Slice the onion in half through the root, peel, thinly slice toward the root, then dice. Slice the garlic cloves thinly. Roughly chop the parsley into a tight ball and the thyme leaves, discarding stems for later stock.

   Time: PT5M

2. Heat skillet

   Place the large heavy‑based skillet over high heat and let it become very hot, about 2 minutes.

   Time: PT2M

3. Melt fats

   Add 1 tablespoon olive oil and 2 tablespoons clarified butter to the hot skillet. Stir until the butter melts completely.

   Time: PT1M

4. Sweat onions

   Add the diced onion to the pan. Stir frequently for about 3 minutes until the onions are very lightly golden and translucent, but not browned.

   Time: PT3M

5. Sauté garlic

   Add the sliced garlic and sauté for 45 seconds, stirring constantly, until fragrant.

   Time: PT45S

6. Deglaze with wine

   Pour in 2 tablespoons white wine, allowing it to steam and lift any browned bits. Stir for 1 minute to cook off the alcohol.

   Time: PT1M

7. Combine cream and herbs

   Stir in 400 ml heavy cream, the chopped parsley, thyme leaves, 1½ teaspoons sea‑salt flakes, and 1 teaspoon cracked black pepper. Mix until fully incorporated.

   Time: PT1M

8. Simmer the sauce

   Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 8 minutes, stirring frequently. Taste and add an extra 1 teaspoon cracked pepper and ½ teaspoon sea salt if needed, then simmer 2 more minutes.

   Time: PT10M

9. Finish and serve

   Remove the skillet from heat. Let the sauce rest a minute, then serve immediately over your favorite dish.

   Time: PT1M

Nutrition Facts

Calories

440

Protein

3 g

Carbohydrates

5 g

Fat

45 g

Fiber

1 g