Garlic Cream Sauce


  • 1 cup peeled whole garlic cloves
  • water for blanching
  • 2 cups heavy cream
  • salt & pepper for seasoning
  • thyme sprig for garnish (optional)


  1. Place garlic in small sauté pan. Cover with water and bring to a boil
  2. When at a boil, remove from heat and drain; repeat this process two more times
  3. After draining for third time, add the cream to the garlic cloves
  4. Bring to a simmer over a low flame, then reduce heat and allow to steep 15 minutes
  5. Season with salt and pepper and allow to cool
  6. Puree until smooth in blender or food processor. The perfect consistency is reached when the sauce coats the back of a spoon
  7. Pour into a serving dish and garnish with a sprig of thyme