garlicky-cream sauce?

curlytop12

how would i make a garlicky-cream sauce for pasta please?
i have some long-life doulble cream,herbs(dried)garlic,how do i mix/cook it?and maybe thin it down a bit?
cheers.am on storecupboard/fridge meals only this week!!

squeaky

To save my writing out my favourite method...

http://www.ehow.com/how_5691135_make-cream-garlic-sauce.html

Pink.

Hi gem,

I would soften some onion in butter, stir in the dried garlic and any herbs that you would like, then immediately add in the cream. Warm until it's heated through. I have never used long life double cream, but regular double cream seems to thin as it's warmed through. If you feel it needs to be thinned a bit more, you could add some stock (made with a bit (quarter?) of a stock cube) or a small glug of wine if you have any around. Otherwise you could just add some milk to thin it.

I did this for tea last week...

Softened onions, added garlic and fine herbs and some black pepper, followed by double cream. Warmed through, threw in some (yellow stickered) prawns and served the sauce with pasta. It was delicious!

Pink

mioliere

Another quick and easy way is to fry the chopped garlic in a little oil, then add creme fraiche, and heat through. If it's a little thick, just add a drop of milk until you get the consistency you want. It makes a really delicious sauce. You can add practically anything to creme fraiche to make a sauce that tastes and looks as if you've spent hours on it!

curlytop12

thanks so much!
how easy it sounds.have some tortellini that were BOGOF few weeks back to use with the sauce,really looking forward to it now.mmmmm..

BEAT_THE_DEBT

or stir in garlic philidelphia?

rachelhen

I make a lovely garlic and basil sauce with greek yoghourt just stir it in , but I serve it cold don't know if it would work with hot pasta. just mince raw garlic and chop fresh basil and black pepper and fold it in yummy with all sorts of stuff and with hoot food.

meritaten

yes OP - cream sauces are THAT easy! I've used longlife double cream for sauces and IMHO they work just as well - if not better than fresh cream!
I too, do the easy garlic/cream sauce.
soften the onions add the garlic, then I add some sherry or wine (just a splash) to deglaze the pan (you can do this after frying your meat if using any). then add your herbs - if I havent got fresh I will use either dried parsley or italian herbs. then add your cream and bring up to boiling point. turn down the heat and it SHOULD be about right to serve - if its a bit thin then let it bubble a bit until it thickens.