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Melt the butter in a 4.5- to 5-quart sauté pan over medium heat. Add the garlic and sauté for about 2 minutes, until lightly browned.
Add the liquid of choice and bring to a bubble for 1 minute.
Add the cream and any seasonings (see Jeff’s Tips), increase the heat to medium-high, and bring to a light boil.
Reduce the heat to medium and simmer for 5–8 minutes, stirring or whisking frequently, until the sauce is thickened up a bit and decently coats the back of a spoon.
Turn the heat off. If using the sauce for pasta, add 1 pound of any cooked pasta of your choice to the sauté pan and toss until combined with the sauce (NOTE: Feel free to add reserved pasta water in ¼ cup increments for an even creamier sauce). If using the sauce for anything else, simply pour it over a protein (chicken, fish, or meat), rice, or veggies of your choice.