Cooking in the Kerkhof Kitchen

White Garlic Sauce – this meal was done because I wanted to use up some leftovers – so you can make substitutions as you wish!
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp cream cheese (optional, for extra creaminess)
1/2 tsp Italian seasoning
Salt and pepper to taste
1 tsp chopped parsley (optional)

Instructions

Melt butter in a saucepan over medium heat.

Add minced garlic and cook 30–45 seconds until fragrant.

Pour in heavy cream and whisk until smooth.

Add Parmesan and cream cheese; stir until melted.

Season with GPS blend – garlic, pepper and salt

and Italian seasoning and I also added a tsp of Paprika

Simmer 2–3 minutes until thickened.

p.s. I think I would have liked this to be a bit thicker – so I would do the melted butter, then add equal amount of flour, keep on the heat, and stir for 1 min (making a Roux) and then proceed as instructed)