This Trader Joe’s Garlic Sauce is a creamy and rich recipe, which is made with fresh garlic and heavy cream. It’s the perfect sauce for pasta, ready in about 15 minutes.
Jump to RecipeTrader Joe’s Garlic Sauce Recipe Ingredients
- ½ cup water, divided
- 2 tablespoons chopped garlic
- 1 teaspoon garlic powder
- 2 cups heavy cream
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons cornstarch
How To Make Trader Joe’s Garlic Sauce Recipe
- Boil the Garlic: In a saucepan over medium heat, bring 1/4 cup of water to a boil. Add the chopped garlic and garlic powder and continue to boil for about 5 minutes, until the water has almost completely evaporated.
- Add Cream and Seasonings: Stir in the heavy cream and fresh parsley. Season with salt and pepper to your liking.
- Make the Slurry: In a separate small cup, mix the cornstarch with the remaining 1/4 cup of water until it’s completely smooth and free of lumps.
- Thicken the Sauce: While stirring the cream mixture constantly, pour in the cornstarch slurry. Continue to cook and stir for about 3 minutes, until the sauce has thickened.
- Serve: Serve the garlic sauce hot over your favorite dish.
Recipe Tips
- How to avoid a raw garlic taste? Boiling the fresh garlic in water first is a key step. It mellows the harsh, raw bite of the garlic, resulting in a smoother, more rounded garlic flavor in the final sauce.
- Why is my sauce lumpy? Lumps can form if the cornstarch isn’t fully dissolved in the cold water before being added to the hot cream. Make sure your cornstarch slurry is completely smooth before you pour it in, and stir constantly as you add it.
- Can I use fresh garlic only? Yes, you can omit the garlic powder and increase the fresh garlic to 3 tablespoons if you prefer. However, the combination of both fresh and powdered garlic creates a more complex, layered garlic flavor.
- Can I make this sauce ahead of time? Absolutely. The sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat, stirring occasionally. It may thicken in the fridge, so you might need to add a splash of milk or cream to reach your desired consistency when reheating.
What To Serve With This Garlic Sauce
This rich and versatile sauce is a fantastic addition to many dishes.
- Tossed with fettuccine or your favorite pasta for a simple Alfredo-style dish.
- Drizzled over grilled chicken, steak, or shrimp.
- As a creamy white sauce base for homemade pizza.
- As a dipping sauce for breadsticks or roasted vegetables.
- Spooned over steamed asparagus or broccoli.
How To Store Garlic Sauce
- Refrigerate: Let the sauce cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
Trader Joe’s Garlic Sauce Nutrition Facts
- Calories: 220 kcal
- Carbohydrates: 5g
- Protein: 2g
- Fat: 22g
- Saturated Fat: 14g
- Sodium: 180mg
- Sugar: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute the heavy cream with full-fat canned coconut cream for a dairy-free version. This will, however, impart a subtle coconut flavor to the sauce.
Make sure the sauce comes to a gentle simmer after you add the cornstarch slurry. The heat is what activates the cornstarch and allows it to thicken the sauce properly. Continue stirring for the full 3 minutes.
Absolutely! For a richer, cheesier sauce, stir in about 1/2 cup of freshly grated Parmesan cheese at the very end, after the sauce has thickened. Stir off the heat until the cheese is melted.
Try More Recipes:
- Trader Joe’s Cranberry Sauce Recipe
- Trader Joe’s Dragon Sauce Recipe
- Trader Joe’s Buffalo Sauce Recipe
Trader Joe’s Garlic Sauce Recipe
Course: SauceCuisine: AmericanDifficulty: Easy8
servings5
minutes10
minutes220
kcalA rich and creamy garlic sauce that’s incredibly easy to make and perfect for pasta, chicken, or as a pizza base.
Ingredients
2 cups heavy cream
2 tbsp chopped garlic
1 tsp garlic powder
1 tbsp chopped fresh parsley
2 tbsp cornstarch
1/2 cup water, divided
Salt and pepper to taste
Directions
- Boil chopped garlic and garlic powder in 1/4 cup of water for 5 minutes.
- Stir in heavy cream, parsley, salt, and pepper.
- In a small cup, whisk cornstarch and the remaining 1/4 cup water to make a slurry.
- Stir the slurry into the sauce.
- Cook, stirring constantly, for 3 minutes until thickened.
Notes
- For a perfectly smooth sauce, ensure the cornstarch slurry has no lumps before adding it to the cream.
- Reheat the sauce gently over low heat to prevent it from separating.
- For an even richer flavor, use roasted garlic instead of fresh garlic.
- Don’t let the sauce boil rapidly after adding the cream to prevent it from curdling.
