Melt the butter in a large skillet over medium heat. When the butter begins sizzling, turn the heat to low and add the garlic and granulated garlic.

Cook, stirring constantly for about 1 minute, not letting the garlic brown.

Add the white wine and bring the mixture to a simmer. Reduce until the wine is just a ¼" skim in the pan.

Next, add the heavy cream and bring the mixture back to a simmer. Do not let it come to a hard boil because it will boil over the pan.

Reduce the sauce over a low simmer until it lightly thickens and coats the back of a spoon if you're using it for pasta. Reduce a little more if you're serving it over protein.

Season to taste with sea salt and pepper, sprinkle with the freshly chopped parsley, and serve immediately.