Ingredients :

• Butter — It’s the base. Choose unsalted butter rather than semi-salted to better control the final seasoning — the sauce will already get salt at the end of the recipe. No need to take it out in advance here: on low heat, it melts in two minutes without any problem.
• Garlic — Four cloves for four servings. Fresh, chopped with a knife — not powder, not from a tube. In a sauce as simple as this, the difference between fresh garlic and garlic powder is really felt, because there’s nothing behind it to compensate.
• Flour — One tablespoon. This is the express roux that thickens the sauce in one minute without having to reduce for ten. Classic and efficient.
• Light cream — The original recipe uses American half-and-half — basically, it’s half milk, half cream. In practice: light cream with 15 to 18% fat content. If you only have heavy cream, it works too — the sauce will just be a bit richer and thicker.