Creamy Garlic Sauce (10 Min.)
This creamy garlic sauce is boldly flavored yet super creamy. It’s a quick and easy 10-minute cream-based sauce that instantly takes your home cooking to a restaurant-worthy level. Packed with fresh garlic and thyme yet creamy, it makes a versatile side – perfect for a variety of meat, especially lamb dishes, pasta, and veggies.
Growing up in Germany, where simple cream sauces, aka Rahmsauce, are a firm staple of the food culture, I’m naturally fond of them (who doesn’t love cream!).
This is a super versatile roux-based sauce every home cook should have in their recipe repertoire. Plus it’s super easy to make in 10 minutes using a few staple ingredients you’ll likely already have at home.
I serve this super versatile creamy garlic sauce all sorts of dishes – from pan-seared lamb loin chops, Dutch oven chicken thighs, to a classic beef steak.
But don’t forget pasta and veg. This sauce makes a great addition to pasta such as handmade pappardelle, roasted potatoes, or steamed broccoli.
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Creamy Garlic Sauce
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter unsalted
- 4 garlic cloves minced
- 1 tbsp fresh thyme finely chopped
- 1 tbsp all-purpose flour
- 1/2 cup vegetable stock
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Heat a saucepan or small pan on medium heat. Add the oil and butter and let them melt. Add the minced garlic and finely chopped fresh thyme. Cook for 30 seconds until fragrant.2 tbsp butter, 4 garlic cloves, 1 tbsp fresh thyme, 1 tbsp olive oil
- Add the flour while stirring to create a roux. Cook for 1 minute while stirring continuously.1 tbsp all-purpose flour
- Pour in the vegetable stock while stirring to avoid any lumps. Bring it up to a simmer for 2-3 minutes. The sauce will thicken up during this time. Keep stirring.1/2 cup vegetable stock
- Add the heavy cream and season with salt and freshly ground pepper to taste. Serve immediately with grilled meat or your favorite pasta.1/2 cup heavy cream, 1 tsp salt, 1/2 tsp ground black pepper
Notes
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Thyme – Fresh thyme is best but you can substitute it with 1 1/2 tsp of dried thyme.
- Garlic – Fresh cloves give the sauce the rich flavor but you can use 2 tsp of garlic powder if needed.
- Cream – Heavy cream creates the rich taste and creamy consistency. You can use lighter versions but it will reduce the creaminess of the sauce.
- Stock – Vegetable stock is best. For a stronger flavored sauce you can use chicken broth, beef, or homemade lamb stock as well.
Step-by-step visual instructions
See the recipe card for full information on the method.
Melt the butter in olive oil and add the minced garlic and thyme.
Sauté the garlic and thyme in butter and olive oil.
Create add flour while whisking to create a roux. Add stock and continue mixing over medium heat.
Reduce the heat to low and add the cream. Season to taste.
Recipe tips
Garlic flavor: I prefer the sauce not overly garlicky but if that’s your thing simply add more cloves.
Lump-free sauce: The secret to a lump-free sauce is continuous whisking.
Low to medium heat: Cook the roux over low to medium heat as dairy-based sauces can cause them to curdle.
Adjust consistency: Adjust the sauce’s consistency by simmering to thicken or adding liquid to thin.
