Directions
- 1Melt butter in a saucepan over medium heat.
- 2Add garlic and cook 30 seconds until fragrant.
- 3Stir in cracked black pepper.
- 4Pour in heavy cream and chicken broth; bring to a gentle simmer.
- 5Add Parmesan cheese and Dijon mustard. Stir until creamy and thickened.
- 6Taste and adjust salt or pepper as needed.
Ingredients
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon cracked black pepper
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- to taste Salt
Equipment
saucepan
Tips
- Refrigerate in an airtight container for 3–4 days.
- Reheat gently on low heat.
- Do not freeze.
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