Creamy Garlic Sauce

 

On pasta, vegetables, potatoes

 

2 T. olive oil

4 large garlic cloves, minced

1 shallot, minced

1 cup dry white wine

2 T. fresh parsley, chopped

2 T. fresh basil, chopped

1 tsp. dried thyme

1 cup heavy cream

 

In a skillet on low heat, add olive oil and shallot. Cook 4 to 5 minutes until the shallot is soft. Then add the minced garlic and stir for 20 to 30 seconds until the garlic is fragrant. Be careful not to brown the garlic. Immediately add the white wine, parsley, basil, and thyme and simmer until the wine has reduced by half, 10 minutes. Strain the sauce with a fine strainer if desired. Turn the heat to medium high and add the cream. Cook this for 5 minutes until the sauce starts to thicken. Taste and add salt if necessary. Serve warm.