Description
This creamy garlic sauce is a rich and flavorful accompaniment perfect for pasta, vegetables, or meat. Made with butter, garlic, flour, milk, heavy cream, and Parmesan cheese, it combines a velvety texture with a garlicky kick, enhanced by subtle hints of nutmeg and black pepper. Simple to prepare on the stovetop, this sauce adds a gourmet touch to any dish.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
Liquids
- 1 ½ cups whole milk
- ½ cup heavy cream
Cheese and Seasonings
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- Pinch of nutmeg (optional)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Melt Butter and Sauté Garlic: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook, stirring constantly, for 1 to 2 minutes until the garlic is fragrant but not browned to avoid bitterness.
- Create Roux: Whisk in the all-purpose flour, cooking for about 1 minute to eliminate the raw flour taste and form a roux base for the sauce.
- Add Milk Gradually: Slowly pour in the whole milk while whisking continuously to prevent lumps, ensuring a smooth sauce consistency as it begins to thicken.
- Incorporate Heavy Cream: Add the heavy cream to the mixture and continue stirring gently until the sauce thickens, which should take about 3 to 5 minutes.
- Season and Add Cheese: Stir in the grated Parmesan cheese, salt, black pepper, and if using, garlic powder and nutmeg. Continue cooking for another 2 to 3 minutes to allow the flavors to meld and the sauce to become smooth and creamy.
- Adjust Taste and Garnish: Taste the sauce and adjust seasoning if necessary. Remove from heat and garnish with freshly chopped parsley if desired. Serve warm atop pasta, vegetables, or your choice of meat.
Notes
- For a dairy-free version, substitute plant-based butter, almond milk, and nutritional yeast in place of Parmesan cheese.
- To achieve a thicker sauce, simmer it for a few additional minutes until your desired consistency is reached.
- This sauce can be stored in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of milk to restore its creaminess.
