Garlic Sauce Recipe

Prepare aromatics

Mince the garlic and shallot finely so they release maximum flavor. Measure and have all ingredients at hand.

Heat a medium sauté pan over medium heat. Add the extra-virgin olive oil and 2 tablespoons of the unsalted butter. Once the butter is melted and foamy, add the minced shallot and sauté for 2 minutes until translucent, taking care not to brown.

Add the minced garlic and continue to cook, stirring constantly, for 30–45 seconds until fragrant but not browned (browned garlic turns bitter).

Deglaze the pan with the dry white wine (or chicken broth) by pouring it in and scraping up any browned bits. Increase heat to medium-high and simmer until reduced by about half, approximately 3–5 minutes.

Reduce heat to medium-low and stir in the heavy cream. Allow the mixture to come to a gentle simmer — do not boil vigorously — and cook for 4–6 minutes until the sauce thickens slightly and coats the back of a spoon.

Stir in the remaining 2 tablespoons unsalted butter, the lemon juice, Dijon mustard, and grated Parmesan cheese. Whisk or stir continuously until the butter and cheese are fully incorporated and the sauce is smooth.

Season with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning — add up to another 1/2 tsp salt or a squeeze more lemon if needed.

Fold in the chopped fresh parsley. If you prefer a silkier finish, pass the sauce through a fine-mesh strainer into a clean saucepan or bowl, pressing gently with a spoon to extract the liquid.

If the sauce is thinner than desired, either whisk in the cold diced butter pieces off-heat one at a time (monter au beurre) until glossy and slightly thicker, or return the sauce to low heat and whisk in the cornstarch slurry a little at a time until it reaches the desired consistency. Simmer 1 minute after adding slurry to cook out any starch taste.

Keep the sauce warm over very low heat (do not boil) until ready to serve. Serve over grilled meats, roasted vegetables, pasta, or as a dipping sauce. Leftovers can be cooled, refrigerated up to 3 days, and gently reheated over low heat with a splash of broth to loosen if needed.