if you are like me, you aren’t satisfied with just one garlic-excessive sauce. and while there are some of us that might be down to eat their fish with just straight up pureed garlic, for the sake of preserving the already shaky bonds of society, i vote we steer clear of that plan. instead, let’s go with the second best option. let’s blend garlic with white wine, butter, heavy whipping cream, onion, black pepper, a little salt, and a few other spices i’m sure you’ll recognize.
it might not be as good as a slurry of raw garlic, but trust me. it is still pretty freaking tasty.
- heavy whipping cream
- 5 or 6 cloves of garlic
- olive oil
- 1/4 of an onion
- a few splashes of white wine
- smoked cheese
- black pepper
- peel and cut the ends off of the garlic. mince super fine, and while you are at it, do the same to the onion. add a little bit of olive oil to a frying pan, and add both once the oil gets to about medium high heat.
- it probably goes without saying (because i harp about it all the time), but don’t burn the garlic. it’ll turn bitter, and nobody wants a bitter garlic sauce. this sauce, more than most cream sauces, is all about bringing the out the natural sweetness of garlic. spicy garlic is good, but it can make the smoothness of butter and heavy whipping cream a slightly acrid and gritty if used inappropriately.
- add a few spoons of butter and sautee until the garlic and onion are very soft. medium-low heat will suffice for this stage. make sure to stir constantly to prevent the butter from burning and stinking up the whole endeavor.
- once the veggies are soft and the butter rendered, add a few splashes of white wine and bring up the heat a little bit. once it reaches a boil, bring the heat back down and add the spices. black pepper, oregano, basil, and thyme can be used in whatever intensities you prefer. i tend to favor thyme when i make this sauce, but i will leave the ball in your court.
- after a minute or two of simmering, add your heavy whipping cream. heavy whipping cream immediately increases the risk of your sauce burning, so make sure to be vigilant about stirring. this next part can be a little tricky. grate the smoked cheese into the sauce while the cream is still around room temperature. if you wait for the sauce to get hot before grating in the cheese, it will melt on contact and form big chunks of melted cheese instead of joining the medley of ingredients like it should.
- once the mixture starts to get good and hot, you’ll notice your cheese starting to melt little by little. now you can add your salt in small increments, tasting along the way.
- simmer the sauce over low heat until it reaches close to your desired texture. note that i said “close.” this sauce will thicken considerably once it is removed from heat, so don’t try to reduce it to the point of being thick and creamy while still in the pan. if you do, after about 20 minutes at room temperature, you are going to end up with a creamy brick at the bottom of a bowl instead of a sexy sauce.
- add to a food processor or blender and pulse until slightly frothy. i originally blended this sauce to eliminate the chunkiness (which was caused by failing to mince the onion finely enough). but the airiness caused by the blending has become a unique characteristic of my cream sauce recipe. the garlicky, smoky flavor paired with the creamy, somewhat light texture makes this an excellent sauce for almost all white fish and a solid choice to spoon liberally over freshly sliced roast beef.
makes enough sauce for 3 or 4 meals, or for 2 servings of pasta.