Garlic Butter Sauce I Recipe -
Garlic Butter Sauce I Recipe

Garlic Butter Sauce I

Recipe by  

"A rich, buttery sauce for pasta with herbs and garlic. Great with grated Parmesan or Romano cheese. Try serving it over your favorite pasta. Easy to double or triple."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings


  1. In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through.
  2. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2003

I modified this recipe a bit... a little less seasoning, couple more garlic cloves, tiny bit of olive oil, and added small chunks of mozarella cheese to the pasta... and it turned out to be a GREAT recipe. Oh, and a pinch of salt and pepper.

Most Helpful Critical Review
Sep 25, 2005

This recipe was pretty good. I adjusted so that it had a cream base and it was even better!!!All I did was add 1 1/2 cups of milk, 1 tbsp. of flour and some salt and pepper. My husband LOVED it!!! It was outstanding! A must try!!

Oct 05, 2006

Saw this in the recent reviews so I whipped me up some for lunch. I cut the butter back to 1/4 cup, the spices to 1 tsp, used 2 big cloves of roasted garlic & I browned my butter because I love the flavor...served it over egg noodles. Even though I cut back on the butter, I still had some left, that I didn't need. This would probably coat at least two servings of pasta unless you like it swimming in butter. Thansk for a tasty lunch Christine!

Mar 09, 2008

This recipe was right on for flavor and ease of preparation. I increased the spices a bit and added 1-1/2 cups of milk and 1 tbl. of flour as suggested by one review. It was restaurant awesome. Perfect amount over angel hair pasta with scallops. Thanks for a GREAT recipe! Darlene

Jan 15, 2006

I made this for my girlfriend to put on grilled chicken breast instead of pasta. I cooked the chicken breast, then coated it in the sauce on the frying pan, letting the flavour cook through for a couple minutes on medium-low heat. Tasted amazing.

Sep 26, 2003

I loved how simple this sauce was. It tasted great. I also reduced the amount of herbs and added more garlic and some pepper. My husband said it tasted like the dipping sauce we just had at an italian restaraunt!

Nov 07, 2011

I made this recipe but I changed it up quite a bit. I stuck with the 1/3 cup of butter. Then I added a Tbsp of minced garlic. After it sauteed for a few minutes to get the flavor into the butter I added about a Tbsp of flour to thicken things up. Once it was thickened I added milk a Tbsp at a time until the sauce smoothed out a bit and because the consistency I wanted...something that would be a little thinner but still all hold onto my gnocchi's without puddling at the bottom of the bowl. As soon as I got the right consistency I added a pinch of sea salt for flavor and a shake or two of italian seasoning which really made the sauce. It was AMAZING!! Thanks for the basics for what because a staple in my house! I think I may make this an can it for my family!

Jul 25, 2006

I used this sauce as a base for my pasta, only I added milk and cornstarch to make it thicker. I thought it was really good in flavor but I had to add quite a bit of salt. It was still good, and I will continue to use it when i don't want to have a marinara or tomatoe sauce pasta. I even liked it better than store bought alfredo! It was good.


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  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 61.7 g
  • 95%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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