Ingredients:

  • 4 Tbsp Unsalted Butter, divided (2 Tbsp for sauté, 2 Tbsp for finishing)
  • 1 tsp Olive Oil
  • 6 large cloves Garlic, finely minced or grated
  • 1 Tbsp All-Purpose Flour
  • 1/4 cup Dry White Wine or high-quality Chicken Stock
  • 1 1/2 cups Heavy Cream (Double Cream)
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/2 tsp Kosher Salt, or to taste
  • 1/4 tsp Freshly Ground Black Pepper, or to taste
  • 2 Tbsp Fresh Parsley, finely chopped, for garnish

Instructions:

  1. Sauté the Aromatics: In the saucepan, melt 2 tablespoons (30g) of the unsalted butter and the olive oil over medium-low heat.
  2. Infuse the Butter: Add the minced garlic. Cook gently for 3–5 minutes, stirring often, until fragrant and softened but not browned or crispy.
  3. Create the Roux: Sprinkle the flour over the garlic butter mixture. Whisk continuously for 1 minute until the flour is fully absorbed and creates a paste (a very thin roux).
  4. Deglaze: Pour in the white wine (or stock). Immediately whisk vigorously, scraping up any browned bits (fond) from the bottom of the pan. Bring to a gentle simmer and cook for 1 minute until the liquid has slightly reduced and thickened.
  5. Add the Cream: Pour in the heavy cream. Stir well to incorporate the thickened base.
  6. Simmer and Reduce: Bring the sauce to a low simmer. Reduce the heat to the lowest setting and continue to simmer gently for 5–8 minutes, stirring occasionally, until the sauce has reduced slightly and is thick enough to coat the back of a spoon.
  7. Remove from Heat: Take the pan completely off the heat source. This is vital to prevent the cheese from clumping or the sauce from splitting.
  8. Emulsify the Cheese: Gradually whisk in the grated Parmesan cheese, stirring constantly until fully melted and smooth.
  9. The Monté au Beurre (The Gloss): Stir in the remaining 2 tablespoons (30g) of cold unsalted butter, one tablespoon at a time. Whisk vigorously until the butter melts and emulsifies, giving the sauce a beautiful, restaurant-quality sheen.
  10. Final Seasoning: Season generously with Kosher salt and black pepper. Taste and adjust seasoning as necessary.
  11. Serve: Stir in the fresh chopped parsley just before serving.