Creamy Garlic Sauce
1.5L, Condiments/Preserves, Low Carb
January 14, 2017
A beautiful thick, creamy garlic sauce that goes perfectly on steak, chicken or seafood
- Prep: 5 mins
- Cook: 2 hrs
-
5 mins
2 hrs
2 hrs 5 mins
- Yields: approx 1L
Directions
1Heat butter and garlic on high until butter is melted.
2Stir in flour.
3Slowly add stock and cream and stir to combine
4Cover and cook on HIGH for 2hrs or until thickened nicely, stirring every 10mins
5Add mustard and S&P to taste
Notes
1Use The Tea Towel Trick to prevent excess moisture in your sauce
2Adapted from my Slow Cooked Creamy Garlic King Prawns Recipe
3Freezes and defrost well for leftovers as per Erica's feedback below 🙂
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Submitted by Simon Christie
8 Reviews
Shayne Grant
August 25, 2019
Tried this tonight, the sauce split and it looks like there is way too much butter?
Followed the recipe but added Parmesan as I’d seen in the comments.
Any ideas?
Lorraine Barber
November 1, 2018
Love it 😍. Made this last night and had it on meatball subs
Thanks for sharing this recipe.
Definitely a keeper 😉
Claire
March 21, 2018
Love this sauce! I have it over roast chicken. I add a little extra garlic. Yesterday I also added parmesan and some onion powder at the beginning. Can’t wat for the seconds tonight!
Paulene @ Slow Cooker Central
March 6, 2017
That is fantastic to know!
Thanks Erica 🙂
Erica Slakhorst
March 4, 2017
We had left over sauce. I froze it. Defrosted it today. As delicious as the day I made it.
Erica Slakhorst
March 1, 2017
Tried this tonight. Delicious. Even my 8 year old son liked it. He doesn’t like alot of sauce.
Bekky
February 26, 2017
Delicious! Have been chasing a good garlic sauce for awhile now and this was a hit, added a little shredded cheese the second time making it which was yum also.
Went perfectly with the lemonade silverside 😉
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Paulene @ Slow Cooker Central
August 27, 2019
I would follow recipe exactly (without adding cheeses) as that’s how it’ intended to be done 🙂
Also did you use “cooking cream” as listed?
More info on splitting HERE