Low Iodine Garlic Ginger Cream Sauce
Total time20 min
Prep time8 min
Cook time12 min
5.0(22)
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Learn more →Ingredients
4 servings
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely grated
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ¼ cup chicken broth
- 1 tsp apple cider vinegar
- ¼ tsp salt, or to taste
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Melt the butter in a small saucepan over medium-low heat until foamy and just beginning to subside.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant and softened but not browned, about 1 to 2 minutes. Watch closely — minced garlic can color quickly at this stage.
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