Ingredients:

  • 1 cup full-fat coconut cream
  • 2 tbsp ghee
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Place the saucepan over medium heat and melt the ghee. Once shimmering, add the minced garlic and sauté for 1–2 minutes until fragrant and translucent.
  2. Pour in the coconut cream and whisk in the salt and black pepper. Bring the mixture to a gentle simmer.
  3. Simmer for 5–7 minutes, stirring occasionally, until the sauce reduces by about one-third and reaches a velvety, thick consistency.
  4. Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley, whisking vigorously for 10 seconds to create a glossy finish.