Creamy Wild Garlic Sauce Recipe

This creamy wild garlic sauce recipe is flavorful, versatile, easy, and quick to make, and it goes well with almost anything.

Made with fresh cream (also known as whipping cream), tangy cranberry sauce, spicy mustard, and vegetable stock, it’s perfect for adding a burst of flavor to a variety of dishes. Try it with fried, roasted, or grilled vegetables, meats, or fish, as well as rice or pasta dishes.

My family and I are wild garlic enthusiasts. We love its pungent and garlicky flavor, as well as its culinary versatility, which is why we enjoy it as much as possible when it’s in season.

This slightly sweet and creamy wild garlic sauce with mustard and cranberry sauce is flavorful, very easy to make, and comes together in just a few minutes.

Here are the ingredients used to make this creamy dijon sauce

• 100 g (3.5 oz) fresh wild garlic, cleaned and finely chopped, or frozen
• 200 ml (about 6.8 fl.oz/ ¾ cup + 1 tablespoon) whipping cream (fresh cream)
• 150 ml (about 5 fl.oz/ 2/3 cup) vegetable stock
• 1 teaspoon cornstarch (cornflour)
• 2 tablespoons olive oil
• 1 tablespoon butter (I’ve used homemade wild garlic butter)
• 1 teaspoon mustard
• 1 teaspoon apple cider vinegar or freshly squeezed lemon juice
• 1 tablespoon cranberry sauce
• salt, freshly ground black pepper and cayenne pepper to taste

How to make wild garlic cream sauce

Heat butter and a tablespoon of olive oil in a skillet over medium heat. Add wild garlic and sauté for about 3 minutes.

Stir in mustard and cranberry sauce. Then deglaze with cream. Now add the cornstarch to the container with the vegetable stock and stir until smooth.

Add vegetable stock mixture to the pan, followed by vinegar or freshly squeezed lemon juice. Mix well and bring to a boil. Keep stirring constantly until the sauce starts to bubble and has thickened.

Taste the sauce and season with salt, freshly ground black pepper, and cayenne pepper. Stir in the remaining tablespoon of olive oil and serve with wild garlic bread, pasta, rice or any other dish of your preference.

FAQ – This recipe sounds amazing, and I would like to give it a try, but I don’t have access to wild garlic. What can I use instead?

If you don’t have access to wild garlic or if wild garlic season has passed, you can substitute it with spinach, leeks, or spring onions. I made this recipe with these substitutes, and it turned out great too.

FAQ – What can I substitute fresh cream/ whipping cream with?

This recipe also works well with crème fraîche, sour cream, or cream cheese mixed with a little bit of milk.

FAQ – What can I use instead of cranberry sauce?

If you don’t have access to cranberry sauce, you can use red currant marmalade or any tangy marmalade of your choice, or a teaspoon of sugar.

You just want to mellow out the pungent flavor of the wild garlic and provide a complementary sweetness to the sauce.

Did you make this creamy wild garlic sauce? I’d love to hear from you! Simply write a comment and add rating to it.