Ingredients
Ingredients
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese (plus extra for serving, if desired)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Pan and Garlic: Place a large saucepan over medium heat and let it warm. Add the butter and minced garlic, sautéing just until the garlic is fragrant, about 30 seconds, to release its aroma without burning.
- Add White Wine and Reduce: Pour the white wine into the pan and bring it to a boil. Let it simmer until most of the wine has evaporated and the liquid is reduced, concentrating the flavors.
- Add Cream and Simmer: Stir in the heavy whipping cream and bring the mixture to a gentle boil, ensuring it doesn’t boil over. Reduce the heat and simmer for about 8 minutes until the sauce thickens slightly and coats the back of a spoon.
- Finish with Parmesan and Seasoning: Remove the pan from heat, then stir in the grated Parmesan cheese until melted and smooth. Season the sauce to taste with sea salt and freshly ground black pepper. Serve immediately over your choice of dishes.
Notes
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor; if you prefer not to use wine, substitute with chicken broth or omit altogether, but note the flavor will be less complex.
- Make sure not to let the cream boil over to avoid curdling.
- For a thicker sauce, simmer a bit longer, but keep stirring to prevent burning.
- This sauce is best served fresh but can be reheated gently on the stovetop with a splash of cream or milk to loosen it.
- Pairs wonderfully with pasta, roasted vegetables, grilled chicken, or seafood dishes.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
