Description
This irresistible garlic sauce is a rich and creamy accompaniment perfect for drizzling over pizza or serving as a warm dipping sauce. Made with butter, fresh garlic, heavy cream, and Parmesan cheese, it delivers a bold garlic flavor with a smooth, velvety texture in just 10 minutes.
Ingredients
Scale
Garlic Sauce Ingredients
- 1/4 cup (60 g) unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon garlic powder (optional, for extra flavor)
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (25 g) grated Parmesan cheese
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon chopped fresh parsley (optional, for garnish)
Instructions
- Melt the Butter: In a small saucepan, melt the butter over medium heat until fully liquefied, preparing the base for the sauce.
- Cook the Garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, ensuring it does not brown to avoid bitterness.
- Make the Sauce: Stir in the heavy cream and garlic powder if using. Reduce heat to low and let the mixture simmer gently for 2-3 minutes, stirring occasionally to meld the flavors.
- Add Parmesan Cheese: Gradually whisk in the grated Parmesan cheese until it melts completely into a smooth and creamy sauce consistency.
- Season: Add salt and black pepper to taste, balancing the flavors perfectly.
- Garnish and Serve: Remove the sauce from heat and garnish with chopped fresh parsley if desired. Serve warm as a dipping sauce for pizza or drizzle over pizza slices for enhanced flavor.
Notes
- Use fresh garlic for the best flavor and aroma in your sauce.
- Do not brown the garlic to avoid bitter taste; sauté just until fragrant.
- For a thinner sauce, add a splash more heavy cream during simmering.
- This sauce can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Substitute Parmesan with Pecorino Romano for a sharper taste if preferred.
- If dairy-free, consider substituting butter and cream with plant-based alternatives, but flavor and texture will differ.
