Garlic Butter Sauce, Made with Monk Fruit Sweetener
International dishesSauces and DipsEurope and North AmericaAbout 10 minutes
Garlic butter sauce takes about 10 minutes. It is rich with butter and fragrant with garlic, good over seafood or steak. The tricky part is that garlic burns and turns bitter in seconds. The sauce is at its best spooned over food while still warm.
The olive oil goes in at the same time as the butter. The mixture handles heat better, so the garlic turns golden and fragrant without catching. The lime juice comes last to balance the richness.
This batch weighs about 114g, at roughly 465 calories per 100g.
Method
Peel and chop the garlic evenly, keeping it slightly coarse so it holds some texture in the sauce.
Melt 50g unsalted butter in a pan over medium heat. Once it starts to melt, add 1 tablespoon olive oil, then 20g minced garlic. Keep the heat medium and stir gently so the garlic does not catch and turn bitter.
When the garlic smells sweet, add 1 to 2 tablespoons kOBE Monk Fruit Blend and 1/4 teaspoon salt, stir until dissolved, taste, then add 1 teaspoon lime juice to balance the richness.
Keep stirring gently until everything comes together, and once the sauce reaches the thickness you want, turn off the heat and serve straight away.
Tips
Butter combined with olive oil keeps it from burning while the garlic fries.
The sauce suits seafood, steak, spaghetti and grilled meat.
Chop the garlic to a medium mince, since a fine paste burns before it turns fragrant.
Lime juice goes in last, because adding it early splits the sauce.
The sauce sets as it cools because of the butter, so warm it over a water bath rather than straight on the stove.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.