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

Ingredient Substitutions

• Instead of Brown Onion: Shallot
• Instead of Garlic: Garlic powder (use sparingly)
• Instead of Flat Leaf Parsley: Curly parsley
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Clarified Butter: Ghee
• Instead of White Wine: Chicken stock, Vegetable stock
• Instead of Heavy Cream: Half‑and‑half (may need a thickener)
• Instead of Sea Salt Flakes: Kosher salt
• Instead of Cracked Black Pepper: Ground black pepper

Equipment Needed

• Large Heavy‑Based Skillet
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Wooden Spoon or Silicone Spatula
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Sweat onions until lightly golden
• Sauté garlic without burning
• Deglaze with wine
• Simmer the sauce and adjust seasoning

Chef Tips from the Video

• Using clarified butter raises the smoke point, giving you a clean, buttery flavor without burning.
• Fresh herbs give a brighter flavor than dried; add them early for infusion and finish with a pinch of fresh cracked pepper for texture.
• If you prefer a richer sauce, substitute half of the cream with mascarpone cheese.

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container

Freezer: Up to 1 month; thaw in refrigerator before reheating

Room temperature: Do not store at room temperature; refrigerate promptly

Make-Ahead Tips

• Prepare the sauce up to step 8, let it cool, then refrigerate. Reheat gently over low heat before serving.
• The sauce can be frozen; thaw slowly in the fridge and whisk before reheating.

Frequently Asked Questions