CookOS may earn a commission from Instacart orders.
Killarney Sauce is a traditional Irish cream sauce infused with garlic, white wine, and fresh parsley and chives. Its silky texture and herbaceous flavor make it a versatile complement to roasted meats and pan-seared seafood.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Gather and prepare all ingredients: mince the garlic and finely chop the parsley and chives.
In a medium skillet or saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering.
Add the minced garlic and sauté for about 1 minute, stirring constantly to prevent burning, until fragrant and lightly golden.
Pour in 1/2 cup of white wine and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes, allowing the wine to reduce slightly and concentrate its flavor.
Reduce the heat to low and slowly stir in 1 cup of heavy cream, mixing well to combine.
Allow the sauce to simmer for another 3-5 minutes until it thickens slightly, stirring occasionally to avoid curdling.
Once the sauce has thickened, remove the skillet from heat.
Fold in the chopped parsley and chives, and season with salt and black pepper to taste. Add a squeeze of lemon juice if desired.
Serve the warm Killarney sauce generously over your choice of cooked meats or seafood.
Written automatically by CookOS, not by the creator.
Refrigerate in an airtight container up to 3 days. Reheat gently over low heat, stirring often. Do not freeze.
Written automatically by CookOS, not by the creator.
Yes. Prepare through the white wine reduction step, then refrigerate up to 2 days. Reheat gently over low heat and add cream just before serving to prevent separation.
It pairs well with grilled salmon, pan-seared scallops, roasted chicken, beef steaks, and lamb. Also complements roasted vegetables.
Use dry vermouth or chicken broth as a replacement. Omit entirely if needed, but add an extra tablespoon of lemon juice for acidity.
Add cream to the pan off heat or over very low heat, and never let the sauce boil once cream is incorporated.
Freezing is not recommended due to the cream base, which may separate upon thawing. Store refrigerated for up to 3 days instead.
