Creamy Garlic Sauce is something I’ve been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie’s and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves – 4
Ingredients
- 1 Tbsp (14ml) – Olive Oil
- 2 Tbsp (28g) – Clarified Unsalted Butter
- 1 – Small to Medium Sized Brown Onion, Finely Diced
- 3 Large Cloves – Garlic, Thinly Sliced (6 – 7 Cloves if you like it very strong)
- 2 Tbs (4g) – Flat Leaf Parsley, Chopped
- 2 tsp (3g) – Thyme, Chopped
- 2 Tbs – White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
- 400ml – Full Fat Cream (Thickened Cream) Salt & Pepper To Taste
From: Chef Jack Ovens
Mama Woon’s Kitchen 