8-Minute Garlic Cream Sauce for Quick Dinners
282kcal
Ingredients
- 2 garlic cloves finely diced or passed through a garlic press
- 2 cups whipping cream
- ½ teaspoon of sea salt
- ½ teaspoon of cracked black pepper
- 2 tablespoons of cornstarch
- ¼ cup of room temperature water
Method
- Pour the cream into a medium skillet over medium-high heat.
- Add the sea salt, pepper, and diced garlic. Stir occasionally until the cream is hot to the touch, about 130 degrees F.
- In a small bowl, whisk the cornstarch and room temperature water together until completely smooth.
- While stirring the cream constantly, slowly pour in the cornstarch slurry. Bring the sauce to a gentle boil while continuing to stir. Do not stop stirring or step away from the pan.
- Once the sauce reaches a boil and begins to thicken, reduce the heat to medium and continue stirring until it coats the back of a spoon. Draw a line through the sauce on the spoon. If the line holds clear, it is ready.
- Remove from heat and serve immediately, or stir in a splash of milk or water to loosen the consistency if needed.
Nutrition
Serving6 servingsCalories282kcalCarbohydrates5gProtein2gFat29gSaturated Fat18gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol90mgSodium216mgPotassium82mgFiber0.1gSugar2gVitamin A1167IUVitamin C1mgCalcium55mgIron0.1mg
Notes
I have not made this recipe with nut milk, however, considering the consistency of 2% milk I feel it should work.
To prepare a week of work lunches, double the recipe. This sauce holds up well when reheated in a microwave at 50% power with a splash of water to loosen the consistency.