Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 5 cloves fresh garlic, microplaned or finely minced
  • 1 small shallot, finely minced
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1 tsp fresh oregano leaves
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp fine sea salt
  • 1/2 tsp fresh lemon zest
  • 1/4 cup (25g) finely grated Parmigiano-Reggiano
  • 1 tbsp heavy cream

Instructions:

  1. Place 1/2 cup (113g) of unsalted butter in your small saucepan over low heat. Heat 2 minutes until the butter is fully liquid and begins to foam slightly.
  2. Add the finely minced shallot to the warm butter. Simmer 2 minutes until the shallots are translucent and smell sweet.
  3. Stir in the 5 cloves of microplaned garlic and 1/2 tsp red pepper flakes. Cook 1 minute until the garlic is fragrant but still pale gold.
  4. Whisk in the 1/4 tsp sea salt, 1/2 tsp lemon zest, and 1 tsp fresh oregano.
  5. Pour in the 1 tbsp heavy cream while whisking constantly. Stir 30 seconds until the sauce looks unified and creamy.
  6. Remove from heat and stir in the 1/4 cup Parmigiano Reggiano and 2 tbsp Italian parsley.
  7. Let sit for 2 minutes until the cheese is fully melted and the herbs have softened.