TYPES OF GARLIC SAUCE RECIPES

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CREAMY GARLIC SAUCE RECIPE | ALLRECIPES



Creamy Garlic Sauce Recipe | Allrecipes image

This sauce is great on steak and chips. We have it a lot through the summer in Australia. Serve with a nice crisp salad makes a wonderful meal. Dried parsley may be used in place of the fresh.

Provided by AUSSIEDAVE1

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 7 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 7

½ cup water, divided
2 tablespoons chopped garlic
1 teaspoon garlic powder
2 cups heavy cream
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 434.7 calories, CarbohydrateContent 8.9 g, CholesterolContent 163 mg, FatContent 44.1 g, FiberContent 0.2 g, ProteinContent 2.9 g, SaturatedFatContent 27.4 g, SodiumContent 47 mg, SugarContent 0.3 g

GARLIC CHICKEN SAUCE RECIPE - FOOD.COM



Garlic Chicken Sauce Recipe - Food.com image

This is a quick and easy sauce made from pantry ingredients that tastes more complex than it is. Serve over chicken cutlets or mashed potatoes, or toss with hot cooked pasta. Wonderful with sliced sauteed chicken over spaghetti, hot cooked shrimp or seafood mix over linguini, or pork cubes and spaetzle. Also excellent served over penne and steamed broccoli. Makes a good base for chicken casseroles in place of "cream of" soup from a can. Increase the garlic to your taste and feel free to add a pinch of cayenne or red pepper flakes.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

1 cup hot water
2 teaspoons chicken bouillon powder
1 cup skim milk
2 tablespoons butter
2 tablespoons flour
2 garlic cloves, minced
salt
pepper
1 lemon wedge

Steps:

  • Melt butter in saucepan over medium heat.
  • Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.
  • Add flour and whisk to combine (this makes a roux).
  • Cook and whisk the roux for a minute or so. You want it blonde, not brown.
  • Mix the bouillon powder, hot water, and milk.
  • Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.
  • Bring to a bubble, and allow to bubble until thickened.
  • Squeeze the wedge of lemon over top (watch for seeds!).
  • Taste and adjust seasoning with salt and pepper.

Nutrition Facts : Calories 95.8, FatContent 6.1, SaturatedFatContent 3.8, CholesterolContent 16.6, SodiumContent 327.9, CarbohydrateContent 7.2, FiberContent 0.2, SugarContent 0.2, ProteinContent 3.2

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