Rich sauce with plenty of garlic and black pepper, add this to your pan and reduce further to make the most creamy sauce imaginable!
Heat butter in saucepan until melted. Add minced garlic and simmer on low heat for 5-8 minutes, until the garlic softens. Do NOT allow garlic to brown!
Add cream, salt and pepper. Bring sauce up to a simmer and let simmer 15 minutes, letting cream reduce in volume by 10%; stirring sauce often
Remove sauce from heat, place in storage container and then place container in another container of ice water, stirring often to recombine butter and cream until cold (NOTE: this step prevents butter separation)
Refrigerate and pull out as needed. Sauce is good for 5 days when properly prechilled
**It's best to use a heavier gauge pan to avoid scalding the cream
