Creamy Garlic Sauce Food

GARLIC CREAM SAUCE

Steps:

• Heat butter and oil in a saucepan until the butter is melted.
• Add garlic to saucepan and stir until fragrant. I recommend using ready to use pre-diced garlic or garlic paste. If you don't have these then try to get your garlic as fine as possible.
• Add flour to garlic and butter mixture in saucepan and stir until fully incorporated.
• Add heavy cream and chicken broth to the saucepan and continue cooking over medium-low heat, stirring frequently, for approximately 10 minutes.
• Add about a teaspoon of salt, more or less to taste, then cover and cook on low heat for another 5 minutes.
• This sauce goes fantastic with pork chops and chicken breasts. Serve immediately over fully cooked chicken or pork chops.

EASY CREAMY GARLIC DIPPING SAUCE

Steps:

• Stir together equal parts plain yogurt, sour cream, and mayonnaise.
• Stir in minced garlic and season to taste with paprika, salt and pepper. The sauce should have a velvety consistency, ie not too runny.
• Garnish with fresh chopped chives.
• Suggestions for dippers: grilled or fried zucchini, aubergines, roasted red bell pepper, calamari with lemon, pita chips, french fries, or grilled meats.

CREAMY GARLIC SAUCE

Steps:

• In a small saucepan melt butter, add garlic and saute until cooked.
• Add the flour and then whisk milk inches.
• Add the dried oregano and dried basil and stir until heated through.
• Serve warm.

EASY CREAMY GARLIC SHRIMP

Steps:

• Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
• Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
• In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
• Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
• Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.

CREAMY GARLIC CHICKEN

Steps:

• Season chicken breasts on both sides with salt and pepper.
• Place flour on a medium plate. Dredge each chicken breast with flour, patting off any excess.
• Heat a large skillet with high sides to a medium-high heat. Add one tablespoon butter and olive oil. Once the butter has melted, add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear until brown, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. (Do not worry about cooking the chicken all the way through, they will finish cooking later.)
• Add the remaining ½ tablespoon butter to the pan. Turn the heat down to medium and add all the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.
• Pour in the wine. Bring it up to a boil and then reduce to a simmer. Simmer until reduced by half. Once the wine has reduced, pour in the cream. Again, bring the cream and wine up to a boil and then reduce to a simmer. Add the chicken back to the sauce, cover and cook until the chicken is cooked through and reaches an internal temperature of 165 degrees.
• Once the chicken is cooked, add in the spinach. Shut the lid and simmer for another 1-2 minutes. Remove the lid and toss the spinach with the chicken and sauce until completely wilted. Season to taste with salt and pepper.

CREAMY WHITE GARLIC PASTA SAUCE RECIPE

Steps:

• Place a skillet over medium-high heat and melt down the stick of butter.
• While butter is melting, cut the block of cream cheese into chunks, then add to pan.
• Once the cream cheese is added to the pan, in a separate pot boil water and cook pasta according to package directions.
• Add the garlic powder, salt, and pepper to the cream cheese and butter mixture and whisk all until mostly smooth.
• Slowly whisk in the whipping cream and the chicken broth and bring to a boil.
• Once boiling, whisk in the Parmesan cheese. Let simmer for about 5 minutes until the cheese is melted and mixed throughout the sauce (you don't want any clumps).
• Take off the heat and let sit for about 5 minutes to allow the sauce to thicken.
• If room, add your cooked pasta noodles directly to the skillet and garnish with crushed dried oregano.

CREAMY GARLIC CHICKEN

Steps:

• Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
• Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
• Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.

CREAMY GARLIC PRAWNS (SHRIMP)

Steps:

• Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
• Stir through salt just prior to cooking.
• Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
• Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
• Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
• Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
• Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
• Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
• Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
• Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

GARLIC CREAM SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

CREAMY GARLIC SEAFOOD PASTA

Steps:

• In a large pan, add a splash of oil and allow to heat up.
• Season the seafood with salt and pepper then cook in batches until golden brown.
• The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
• Remove the seafood from the pan and set aside.
• In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
• Bring to a simmer and allow to reduce by half.
• Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
• Add the seafood (and any of its resting juices) and parsley and stir to combine.
• Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

QUINOA WITH CREAMY GARLIC SAUCE

Steps:

• Start by cooking the quinoa. Rinse it with water and drain, then add 2 cups water and a sprinkle of sea salt to the water. Bring this to a boil, then turn down to simmer for 20-30 minutes. When you see the swirl of the grains, with a translucent center, the quinoa is fully cooked. It should be fluffy if you don't stir the quinoa while it cooks.
• Make the sauce while the quinoa is cooking by putting the rest of the ingredients in a blender or food processor. Blend the zucchini with enough coconut milk and/or water to get it smooth. Add the garlic and onion in stages to make sure the sauce stays smooth.
• Serve the cooked quinoa topped with the sauce alone, or add some chopped vegetables, steamed or raw.

CHICKEN THIGHS IN CREAMY GARLIC PARMESAN SAUCE

Steps:

• Season the chicken thighs generously with salt and pepper.
• Add the chicken thighs, skin-side down into a large, deep pan then place over medium-high heat. Allow to cook for 7-10 minutes until the skin is crisp and deeply golden. Flip the thighs over and cook for another 7-10 minutes until the chicken thighs are fully cooked. The thighs are done when the meat is white through to the bone or the temperature reads 75°C/165°F on a meat thermometer. Remove the thighs from the pan and set aside.
• Add the butter, garlic and thyme to the pan and cook for 30 seconds. Add the wine or stock and using a wooden spoon, scrape the sticky bits from the bottom of the pan. Pour in the cream and lemon juice.
• Allow the sauce to simmer for 5 minutes or until it coats the back of a spoon easily. Add the Parmesan cheese, stir in then add the chicken thighs. Allow to simmer for 5 minutes then sprinkle with parsley and serve.

EASY GARLIC SAUCE

Steps:

• Crush the garlic cloves.
• Combine the crushed garlic with the Greek yogurt, lemon juice, tahini and chopped mint.

EASY CREAMY GARLIC PARMESAN SAUCE

Steps:

• Melt the butter in a pan set over medium heat.
• Grate the garlic into the pan with a microplane (or mince finely with a knife) and allow to cook gently for a minute until fragrant.
• Pour the cream into the pan then bring to a gentle simmer.
• Add the lemon juice and Parmesan then season with salt and pepper and simmer for a few minutes until the sauce easily coats the back of a spoon.
• aste then adjust seasoning if necessary and serve.

CREAMY GARLIC PASTA

Steps:

• Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
• Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.

CREAMY VEGAN GARLIC SAUCE

Steps:

• ROAST THE GARLIC: Heat your oven to 400F and add your garlic to a small oven-safe dish or baking sheet. Drizzle it with the oil lightly (or skip for oil-free). Sprinkle with a pinch of salt and cook for about 10-12 minutes, flipping once. You want it to be slightly browned but not burnt, so keep an eye on it. Usually, when you smell it, it's almost there!
• MAKE THE SAUCE: Next, throw all your ingredients in a blender and blend on high until everything is combined. If you're using the olive oil, blend it a little longer to emulsify everything. Taste and adjust seasonings as you see fit.
• TO USE: Pour this sauce over just-cooked pasta, use it on homemade pizzas, as a garlic bread spread, or to dip all the things!
• TO STORE: Store this sauce in an air-tight container in the fridge for 5-7 days. We do not recommend freezing the sauce.

TOUM GARLIC SAUCE RECIPE

Steps:

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

CREAMY BABY POTATOES RECIPE

Steps:

• First, lets boil baby potatoes, fill a pot with salted water & bring it to a boil. Add baby gold potatoes. Bring to a gently boil, reduce to medium heat and cook until baby potatoes are soft when pierced with a knife. Carefully drain water, set aside.
• Next, in large skillet preheat 2 tablespoons of olive oil on a medium heat. Add 1 finely chopped garlic clove & saute for 1 minute.
• Add 2 cups of chopped onion and saute for 5 minutes, stirring few times. Next, add 2 cups of grated carrots and saute for 5 more minutes stirring few times.
• After, sprinkle 1 tablespoon of flour over saute onions and stir until combined. Pour in 2 cups of heavy whipping cream, stir continuously and bring it to a gentle boil. Season with salt and pepper to taste.
• Add boiled baby potatoes to the skillet, stir with creamy sauce until combined and heated thru. Garnish with 1/4 cup of finely chopped parsley. Serve with Ribeye Steak on the Stove or Bang Bang Chicken Recipe. Enjoy!

CREAMY GARLIC WHITE SAUCE

Steps:

• Melt butter in medium sauce pan over low heat. When butter is completely melted, whisk in flour to make a roux. Keep heat low, whisk out all lumps. Add milk, garlic, and seasons and continue whisking while cooking on low heat. Right before service, remove from heat and let stand for one to two minutes to allow sauce to completely thicken.

SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE

Steps:

• In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.

CREAMY GARLIC SAUCE

Steps:

• Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

CREAMY GARLIC BUTTER SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Whisk in flour and stir until combined and the flour loses its raw smell, 30 seconds to 1 minute. Gradually whisk in milk, oregano, basil, and parsley, and bring to a simmer, 3 to 5 minutes. Continue cooking, stirring constantly, until thick, about 5 minutes.

CREAMY GARLIC-MUSHROOM SAUCE WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
• Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
• Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
• Adjust seasoning and serve immediately garnished with chopped parsley.

CREAMY MUSHROOM GARLIC SAUCE

Steps:

• Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.