Ingredients:

  • 30 g unsalted butter
  • 3 cloves garlic, minced
  • 240 ml heavy cream
  • 25 g grated Parmesan cheese
  • 15 ml fresh lemon juice
  • 5 g fresh parsley, finely chopped
  • 3 g salt
  • 1 g pepper

Instructions:

  1. Melt 30 g butter over medium low heat. Note: Use a heavy bottomed pan to avoid hot spots
  2. Add 3 cloves minced garlic. Sauté for 1-2 minutes until fragrant and translucent.
  3. Pour in 240 ml heavy cream. Increase heat to medium.
  4. Bring the mixture to a gentle simmer. Whisk occasionally.
  5. Let the cream reduce for 5-7 minutes until it lightly coats the back of a spoon.
  6. Lower the heat to low.
  7. Whisk in 25 g Parmesan cheese until completely melted.
  8. Stir in 15 ml lemon juice, 3 g salt, 1 g pepper, and 5 g parsley.
  9. Remove from heat when the sauce looks glossy and smooth.