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Author Notes: This sauce is a quadruple threat in my book: creamy, aromatic, sweet, and garlicky. It's great on just about anything, but I like to pour it over pasta, meat, or chicken. It's also equally delicious eaten straight out of the pan, all on its own. —Melina Hammer
- 2 bunches wild onions, rinsed and roots trimmed (ramps or scallions also work)
- 1 tablespoon butter
- 1 clove garlic, grated on a microplane
- 2/3 cup heavy cream
- Sea salt and freshly cracked pepper, to taste
- Sauté onions in the butter over medium-high heat until they soften, about 5 to 7 minutes. Use tongs to turn them, making sure all their surfaces get direct contact with the hot pan. (They should retain their bright greenness, but a little char adds depth and texture.)
- Stir in garlic and cook until fragrant, another 2 to 3 minutes.
- Add cream into pan. There should be a good bit of bubbling upon contact. Give it a good stir, then let the onions cook for a few more minutes, until liquid reduces slightly. Season with salt and pepper.
- Serve immediately, scraping sides of pan with a rubber spatula to get out all the creamy goodness.