Ingredients:

  • 113g Unsalted Butter
  • 15g Fresh Garlic (3 cloves)
  • 355ml Heavy Whipping Cream
  • 56g Cream Cheese
  • 150g Freshly Grated Parmesan
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1 Pinch Nutmeg

Instructions:

  1. Prep the aromatics. Mince your 15g of garlic until it is nearly a paste.
  2. Melt the fat. Place 113g of unsalted butter in a large skillet over medium low heat until it starts to foam and hiss softly.
  3. Sauté the garlic. Add the garlic to the butter for exactly 1 minute. Note: You are looking for a mellow, sweet scent, not a burnt brown color.
  4. Incorporate the cream. Pour in 355ml of heavy whipping cream.
  5. Warm the mixture. Let the cream reach a gentle simmer, around 75 degrees Celsius, until tiny bubbles form at the edges.
  6. Add the stabilizer. Whisk in 56g of cubed cream cheese until the white chunks disappear into a smooth liquid.
  7. Season the base. Stir in the salt, black pepper, and that vital pinch of nutmeg.
  8. Whisk the cheese. Lower the heat to the absolute minimum and add 150g of grated Parmesan in three stages.
  9. Emulsify. Whisk constantly until the sauce looks glossy and coat the-back of-a spoon thick.
  10. Rest and serve. Remove from heat and let it sit for 5 minutes; the sauce will thicken further as it cools slightly.