The Pioneer Woman Tasty Kitchen
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Once-Every-Two-Months Garlic Cream Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I either like fresh sauces (like fresh tomatoes tossed with pasta), or heavy-bad-for-you sauces. I made the latter last night, and it’s true: give yourself time before you make it again. Your body will thank you.

Ingredients

  • 1 Tablespoon Olive Oil
  • 3 cloves Garlic, Finely Chopped
  • 2 Tablespoons Butter
  • 1-½ cup Heavy Cream
  • ½ Tablespoons Flour
  • Salt And Pepper, to taste
  • 2 pinches Ground Nutmeg
  • ¼ cups Parmesan Cheese, Grated
  • 3 Tablespoons Parsley, Chopped

Preparation

Start by heating olive oil in a skillet over high heat.

When the pan is pretty hot, add the garlic and cook for 1 minute – literally. You don’t want the garlic to burn. We used 3 cloves of garlic, but we probably should have used 4. I love that stuff!

Add the butter and stir to melt. Then add the heavy cream. Stir well and heat for 5 minutes.

Add the flour. This will help thicken the sauce. Although corn starch could be used instead, I tend to stay away from that unless I absolutely need to use it.

Bring to a boil and then reduce the heat to simmer for 15-20 minutes.

Then add the salt and pepper. We used more pepper than salt, but that’s entirely up to you. Add the ground nutmeg, and stir.

At the end of the process, add the grated cheese, stir and then add in the parsley, which will add some green and liven up the dish.

Serve with pasta (we used tortellini) and enjoy!

One Comment

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MrsJunior on 9.23.2010

I used this as a base to create my own sauce – wonderful!

One Review

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mcmurra9 on 3.13.2011

I made this tonight to put over a container of Buitoni Wild Mushroom Agnolotti, and it was delicious. Thanks so much for the recipe!

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