Velvety Herb-Infused Garlic Cream Sauce

🕒 Prep: 10 min
🔥 Cook: 5 min
🍽 Serves: 8

If you're a fan of creamy sauces that pack a punch of flavor, this Velvety Herb-Infused Garlic Cream Sauce is a must-try. It's the perfect combination of rich, smooth texture and aromatic herbs, making it an ideal companion for a variety of dishes.

Why You'll Love This Recipe

  • Quick and easy to prepare — takes just 10 minutes!
  • Rich and creamy without being overly heavy.
  • Packed with layers of flavor from fresh herbs and garlic.
  • Versatile — pairs well with pasta, chicken, or vegetables.

Ingredients

1 cup heavy cream
2 tbsp unsalted butter
1 tbsp all-purpose flour
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp dried thyme

Step-by-step Instructions

Start by melting the butter in a saucepan over medium heat. You want it to just melt, not brown. Once that's done, toss in the minced garlic. Give it a quick stir and let it sauté for a minute or two until you can really smell the garlic — that's when its flavor is at its peak.

Next, sprinkle the flour over the garlic and stir. This step is crucial because cooking the flour for about a minute helps get rid of that raw taste. Now, slowly whisk in the heavy cream. Take your time to incorporate it smoothly, ensuring there are no lumps. Keep stirring as you bring it to a gentle simmer and watch as it starts to thicken.

Now for the seasoning: add the salt, pepper, and Parmesan cheese. Stir until the cheese is melted and the sauce is perfectly smooth. Finally, sprinkle in the parsley and thyme. Give it a final stir, let it cook for another two minutes, and voilà — your sauce is ready to serve!

Tips & Tricks

  • If your sauce is too thick, add a splash of milk to reach your desired consistency.
  • For a deeper flavor, use roasted garlic instead of fresh.
  • Use freshly grated Parmesan for the best flavor — pre-grated varieties often contain anti-caking agents that affect texture.

Serving Suggestions

This sauce is divine over a plate of al dente pasta. It also makes a fabulous topping for grilled chicken or roasted vegetables. For a little extra flair, drizzle it over a steak or use it as a dipping sauce for crusty bread.

Frequently Asked Questions

Can I make this sauce ahead of time?
Yes, you can store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.
What can I use instead of heavy cream?
Half-and-half or whole milk will work, but the sauce may be less rich and thick.
Is there a way to make it gluten-free?
Absolutely! Substitute the all-purpose flour with cornstarch. Use about 1.5 teaspoons instead of 1 tablespoon.

Ingredients Explained

Heavy cream forms the base of this sauce, giving it that luscious texture we love. The unsalted butter adds a rich, buttery note, while the all-purpose flour helps thicken the sauce just enough. Minced garlic is the star flavor, bringing warmth and depth. A pinch of salt and black pepper balances everything out, and the grated Parmesan cheese adds a savory, umami kick. Fresh parsley and dried thyme contribute a wonderful herbal aroma that ties it all together.

Simplified Instructions

1. Melt the butter in a saucepan over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the flour and cook for another minute to eliminate the raw flour taste.
4. Gradually whisk in the heavy cream, ensuring no lumps form.
5. Continue to cook and stir until the sauce begins to thicken, about 3-4 minutes.
6. Add salt, pepper, Parmesan cheese, parsley, and thyme, and mix well.
7. Cook for an additional 2 minutes until the cheese is melted and the sauce is smooth.

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