Ingredients (makes about ¾ cup / 6 tablespoons)
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½ cup (1 stick / 113g) unsalted butter, softened
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3–4 garlic cloves, minced (or more if you love garlic!)
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2–3 tablespoons heavy cream or half-and-half
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2 tablespoons grated Parmesan cheese (optional, for extra creaminess)
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1 tablespoon fresh parsley, finely chopped (or 1 tsp dried)
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Salt & black pepper, to taste
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Optional: pinch of red pepper flakes for a subtle kick
Instructions
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Melt the butter & garlic
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In a small saucepan over medium-low heat, melt the butter.
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Add the minced garlic and sauté for 1–2 minutes until fragrant (don’t let it brown).
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Add cream & cheese
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Reduce heat to low. Stir in the heavy cream.
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Add Parmesan if using, and whisk until smooth and slightly thickened.
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Season & finish
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Stir in chopped parsley, salt, and pepper.
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Cook another 1–2 minutes on low, stirring constantly until creamy and smooth.
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Serve immediately
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Drizzle over pasta, melt over grilled steak or chicken, or toss with roasted veggies.
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✅ Pro tips:
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For extra richness, swap 1 tbsp of butter for cream cheese.
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For a faster version, you can mix softened butter with roasted garlic and a splash of cream—no stove needed.
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Keep leftovers in an airtight container in the fridge for up to a week; gently reheat.
If you want, I can also give a super decadent version that’s almost like a garlic butter sauce you can pour over pizza or bread—extra creamy and indulgent. Do you want me to do that?
