Garlic Butter Sauce

By Kevin • 30 or Less, All • 23 Jul 2017

Please forgive the sloppy plating. This sauce tasted so good, getting a photo was secondary to just eating. I planned to make a bearnaise sauce, but didn’t have shallots or tarragon. The result was a sauce using the same method and principles as bearnaise or hollandaise, but with the classic flavour combination of butter, garlic and parsley. The white wine vinegar gives it a perfect tang. Enjoy!

Time: 10 minutes

Serves: 4


100g butter
5g garlic – very finely chopped or grated
0.5g dried parsley
1 egg yolk
5g cold water
5g white wine vinegar
1.5g kosher salt



Place the butter, garlic and parsley in a small saucepan and place on high heat. Gently stir constantly until butter melts, them stops foaming. Remove from heat and pour into a measuring cup with spout.

Place remaining ingredients in a tall, narrow cup or jar with a bottom diameter just big enough for the head of a stick blender.

With the stick blender running in the bottom of the jar, very slowly drizzle in the butter. An emulsion will form. Drizzle the remaining butter while continuing to run the blender.

Serve immediately or keep warm for up to an hour.

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