Pasta and Breadcrumbs
- Easy
- 20 min
- Kcal 485
Nice, creamy texture makes garlic sauce a winner for families looking to boost flavor without a lot of fuss. The simple look is inviting, with a smooth, pale color that hints at all the rich and soft taste waiting for anyone who loves good food. Whether it’s being served alongside a plate of hot pasta or as the finishing touch over grilled meats, this homemade garlic sauce delivers every time. Easygoing enough for weeknight dinners yet special enough for bigger gatherings, the flavor is all about that real garlic hit—creamy garlic, moist, and a little tangy when you go for the Lebanese garlic sauce option (so good on lamb or chicken). Kids and adults tend to agree... there’s something really satisfying about dipping fresh bread into this sauce, and it has a way of making veggies way more appealing at the table.
Home cooks notice how easy garlic butter sauce can show up for just about any need—one night for seafood, the next for simple buttered noodles, another as a smooth garlic dipping sauce with everyone’s favorite snacks. Swapping out basic condiments for a big-flavor garlic cream sauce is a small change that makes meals feel kind of special without a lot of work. Great for big get-togethers, potlucks, or even packed work lunches since leftovers usually go QUICK. Not just a pretty addition—this sauce really brings out the best in anything from roasted veggies to baked potatoes (try drizzling and see how fast it disappears). Adaptable, kid-friendly, and totally DELICIOUS, this sauce checks all the home cook boxes. Works as a garlic butter sauce or a classic creamy garlic sauce—whatever works best for the meal—so it’s pretty much a kitchen MVP. Families keep asking for it because it just tastes so good, looks nice at the table, and honestly boosts every plate. Simple, bold, and ready for any meal—no fancy equipment or complicated stuff... just reliable flavor every single time.
To prepare the garlic sauce, wash the potato well and boil it with the skin in salted water 1; when it is cooked (poke it with a fork to check for doneness), drain it and let it cool. Once cool, peel it 2 and cut it into wedges. Clean the garlic and place it in the mixer 3 (if you prefer, you can use a mortar)
add the peeled almonds 4, parsley, vinegar 5, and potatoes 6,
salt, pepper, and blend everything while gradually incorporating the oil (7-8). Once a thick cream is obtained, the garlic sauce is ready to be served with your dishes 9.