For a richer flavor, consider using bone broth instead of chicken stock. Adjust the amount of herbs to suit your personal preferences. Other herbs such as rosemary, chives, or tarragon would also be delicious additions. If you don't have a high-speed blender, you can use a regular blender or an immersion blender. Just be sure to blend the sauce for a longer period to achieve a smooth consistency. The sauce can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Creamy Garlic and Herb Butter Sauce
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS19
Elevate your culinary creations with this luxurious butter sauce, infused with the rich aroma of roasted garlic and a medley of fresh herbs. Perfect for drizzling over seafood, grilled meats, roasted vegetables, or simply crusty bread. This sauce is guaranteed to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol53 mg
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Fiber0 g
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Protein1 g
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Saturated Fat11 g
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Sodium418 mg
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Sugar0 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepPlace garlic cloves in a small oven-safe dish and toss with olive oil to coat evenly. (2 minutes)
03
StepBake in the preheated oven until cloves are soft, fragrant, and lightly golden brown. (15 minutes)
04
StepCombine the roasted garlic and heated chicken stock in a high-speed blender. Season generously with sea salt and freshly ground black pepper. (3 minutes)
05
StepBlend on high speed until completely smooth and creamy. (2 minutes)
06
StepWith the blender running on low, gradually add the cold butter pieces, one at a time, allowing each piece to emulsify fully into the sauce before adding the next. (5 minutes)
07
StepStir in the chopped fresh parsley, thyme, and oregano. Pulse briefly to incorporate the herbs, being careful not to over-blend, which can dull their flavor and color. (2 minutes)
08
StepTransfer the sauce to a heatproof container and allow to cool slightly before refrigerating. (10 minutes)
09
StepReheat gently over low heat or in a double boiler when ready to serve, stirring occasionally until warmed through. Avoid boiling, as this may cause the sauce to separate.
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RECIPE REVIEWS
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Elfrieda Konopelski
Jun 23, 2025I didn't have fresh oregano, so I used dried, and it still turned out great.
Paolo Marquardt
Jun 19, 2025The sauce thickened up a bit too much when I reheated it, so I added a splash of chicken stock to thin it out.
Lora Bogisich
Jun 14, 2025My family loved this sauce on pasta. It's so easy to make and tastes like something from a fancy restaurant.
Kallie Runte
Jun 9, 2025Next time, I'm going to try using this sauce as a marinade for chicken.
Aimee Grady
Jun 2, 2025I added a pinch of red pepper flakes for a little heat, and it was perfect!
Quinten Fadel
May 20, 2025This recipe is a keeper! I've already made it twice this week.
Arnold Okuneva
May 18, 2025Absolutely divine! I used it on my steak last night, and it was the best steak I've ever made.
Lue Howell
Apr 27, 2025I was skeptical about roasting the garlic, but it made all the difference! So creamy and flavorful.