Made by gradually melting kashar cheese into cream cooked in garlic butter, this sauce contains no flour, making it suitable for those following a ketogenic diet. It can be poured over boiled vegetables or grilled meat to serve.
Melt the butter in a pan and add the crushed garlic, cooking for 1 minute until fragrant. Pour in the cream and heat over low heat for 10 minutes until it just begins to simmer.
Add the grated kashar cheese gradually, not adding more until each addition has melted; this keeps the sauce lump-free. Season with salt and pepper and cook over low heat, stirring, for 15 minutes.
Take the sauce off the heat and let it rest for 5 minutes; this brief rest lets it thicken slightly.
Keep the heat low while adding the cheese; on high heat the cheese can release its fat and the sauce can split. Allergens: contains milk and dairy.
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