Garlic Cream Sauce Recipe for Steak and More
A quick, silky garlic cream sauce that works beautifully over steak, chicken, salmon, pasta, and vegetables. Rich, smooth, and easy to make in one skillet.
Equipment
- Small skillet A light-colored skillet helps you monitor the garlic and sauce.
- Whisk Use for smoothing the cream and cheese into the sauce.
- Microplane or fine grater For finely grating Parmesan so it melts evenly.
Ingredients
For the Garlic Cream Sauce
- 2 tbsp unsalted butter
- 4 garlic cloves minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/3 cup Parmesan cheese finely grated
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley chopped
- 1 pinch nutmeg optional
Instructions
Make the Sauce
- Melt the butter in a small skillet over medium-low heat until glossy and fluid but not browned.
- Add the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant and pale.
- Pour in the chicken broth, whisk, and simmer for 1 to 2 minutes until slightly reduced.
- Lower the heat, add the heavy cream while whisking, and simmer gently for 3 to 4 minutes until silky and just beginning to thicken.
- Sprinkle in the Parmesan a little at a time, whisking between additions until smooth.
- Add the kosher salt, black pepper, parsley, and optional pinch of nutmeg, then simmer 1 to 2 minutes until the sauce coats the back of a spoon.
- Adjust the texture as needed: keep it thicker for steak, or whisk in 1 to 2 tablespoons broth for chicken, salmon, or pasta.
- Serve warm right away over steak, chicken, salmon, pasta, or roasted vegetables.
Notes
Keep the heat low once the cream goes in to prevent splitting.
For pasta, loosen with pasta water until glossy.
If the sauce gets too thick, whisk in broth instead of more cream.
Best served fresh.
For pasta, loosen with pasta water until glossy.
If the sauce gets too thick, whisk in broth instead of more cream.
Best served fresh.