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
Ingredients
-
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
Directions
-
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.
Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.
See what other Food52ers are saying.