Creamy Garlic Butter Sauce (2024)

FAQs

What is creamy garlic sauce made of? ›

INGREDIENTS: Garlic, butter, flour, cream, some parsley, are all the simple ingredients needed for this recipe. There are no artificial ingredients in this homemade sauce, unlike store-bought brands. It calls for light cream, but heavy cream can also be used.

Melt Butter: Melt the butter in a microwave bowl or over the stove in a sauce pan. Add Lemon and Garlic: Whisk in the lemon juice, garlic, and zest if using. Season: Season garlic butter sauce to taste with salt and pepper. Add Herbs and Serve: Stir in fresh chopped herbs of your choice right before serving!

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Cheese and dairy give sauces creaminess while butter and oil give them richness. You also don't need to use a lot — these are just for finishing and rounding out the flavors in a sauce. Whole Milk or Heavy Cream: Add a splash and let the sauce simmer for a few minutes to thicken.

As we mentioned, flour and cornstarch are the most popular ingredients used to thicken butter sauce for pasta. After you've heated your butter and water combo in your skillet, turn your heat down so nothing scorches as you work in the dry ingredients. Then slowly whisk in your flour or cornstarch.

In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.

Unsalted butter, garlic, finely chopped fresh parsley or chives, and salt.

Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. It is composed of butter and garlic mixed into a paste. The ingredients are blended and typically chilled before use.

Alternating oil and water will yield a fluffy, thick, and stable garlic sauce. Add more oil for a thicker and milder spread or garlic dip, less for a more pungent and free-flowing sauce.

You can make a cream sauce thicker by reducing it on the stovetop. If reducing the sauce doesn't work, or if you're in a rush, you can use a thickener to bulk up your sauce. Flour, butter, eggs, and cornstarch are simple ingredients that can make your cream sauce thicker.

Why won't my garlic sauce thicken? ›

One of the big reasons that your toum is thin is because your ingredients got too warm while processing. All you need to do is take a tablespoon of ice cold water and drizzle it into the processor while it is on. Let it process and watch it thicken up. If it is still not thick enough, add another tablespoon of water.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%.

A very simple garlic sauce can be made by adding crushed or minced garlic to strained yogurt, mayonnaise or sour cream. Lemon juice, salt, pepper and herbs such as dill can be used to impart additional flavour.

Cream-based sauces are the richest types of pasta sauces because they usually contain heavy cream, along with butter, cheese or both. Alfredo Sauce: Alfredo is a rich, creamy white sauce mixed with butter and grated Parmesan cheese seasoned with pepper, and sometimes nutmeg.

A thick garlic sauce, aioli is a traditional condiment in the cuisine of Provence, France, and Catalonia, Spain. True aioli is an emulsion created with just garlic and extra virgin olive oil. This makes the common menu item, “garlic aioli,” rather redundant.