Everything from shellfish to leftover chicken or beef to potatoes may be topped with amazing butter sauce. Quick, simple, creamy, and mouthwatering!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 15 cloves garlic, peeled
- 1 ½ tablespoons extra-virgin olive oil
- 2 ½ cups chicken stock, heated
- sea salt and finely ground black pepper, to taste
- ½ cup cream
- 5 tablespoons butter, cut into small pieces
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 ½ teaspoons chopped fresh oregano
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small baking dish and toss with oil to coat.
- Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
- Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
- Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.
- You may use dried herbs instead but fresh gives the sauce a more noticeable taste.
- Substitute half-and-half for cream if preferred. You may also omit the cream for a lighter “glaze” sauce.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 11 g |
| Sodium | 418 mg |
| Sugars | 0 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This is a delicious base for what I needed. It could be a great marinade or coating sauce as it is. From the comments and the looks of the recipe I knew the sauce would never thicken. I put everything to the blender to blend and then transferred to the stove top and added a bit of flour to thicken it up a bit. In future I will use this recipe but only add the stock, garlic and herbs to the blender and in a saucepan I will melt the butter a bit of flour, add the cream and then begin adding some of the stock mix until I have desired consistency. Also add salt and pepper to taste at the end if needed. I made this to put over lobster ravioli and it was fantastic taste wise!
I added 2 tablespoon of white vinegar for a tang, and of course cornstarch for thickness. It was delicious.
I used this to baste Hasselback potatoes which worked great. The leftovers (separate prior to using for some other recipe; you don’t want to “contaminate”) were just as good. Easy and keeps well in the fridge for days. Maybe for ANY vegetable…
6.27.20 Scaled this down to three servings, and followed the ingredient listing and recipe instructions to the letter. Unfortunately, this did not really develop into a sauce, all of the herbs rose to the top rather than being incorporated into the sauce, and it was simply runny and weak/diluted in flavor. Three servings calls for 1-1/4 cups of chicken stock (more liquid goes in later), and that on its own IMO is a lot for three servings. I’d planned to serve this over steamed cauliflower, but it ended up going down the disposal. If I were to make again, the first thing I’d do would be considerably reduce the amount of chicken stock, as you always can add more if necessary. That might help with the consistency issue, as well as enriching the flavor. Sorry for the bad review, but this just didn’t work out for me.