Description
A rich and velvety garlic cream sauce made with roasted garlic, cream, and parmesan. Perfect for elevating pasta, vegetables, or grilled proteins with its savory depth and creamy texture.
Ingredients
1 whole garlic bulb
1 tablespoon olive oil
2 tablespoons butter
1 small shallot, finely chopped
1 cup heavy cream
1/4 cup grated parmesan cheese
Salt, to taste
Black pepper, to taste
Pinch of nutmeg (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
- While the garlic roasts, melt butter in a saucepan over medium heat and sauté the chopped shallot until translucent, about 2–3 minutes.
- Once the garlic is cool enough to handle, squeeze the roasted cloves from their skins and mash into a paste.
- Add the garlic paste to the saucepan and cook for about 1 minute.
- Pour in the heavy cream, reduce heat, and let simmer gently for 5–7 minutes, stirring often.
- Stir in the parmesan, season with salt and pepper, and add a pinch of nutmeg if using. Cook for another 2–3 minutes until thickened.
- Taste and adjust seasoning as needed, then serve warm garnished with fresh parsley.
Notes
Store leftovers in the fridge for up to 3 days in an airtight container.
Reheat gently on the stovetop over low heat with a splash of cream or milk.
Not recommended for freezing as the texture may separate.
For a dairy-free version, use full-fat coconut milk and plant-based butter and cheese.
Add red pepper flakes for a spicy version, or a splash of lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Stovetop & Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
