If You Love Garlic, This Sauce Will Steal Your Heart
Look, I’ll be the first to admit: growing up, I thought jarred sauces were the gold standard—until I got bored one rainy afternoon and just had to try making my own garlic sauce from scratch. Boy, was I in for it! Picture this: kitchen counters covered in garlic peels, my dog sniffing around suspiciously, and a very smoky (but still edible!) first attempt. But since then, I’ve perfected what may be my top comfort “I need sauce now” recipe. And honestly, nothing beats slathering this creamy garlic sauce over everything (once, I even caught my sister dipping pizza crusts into it; I mean, who am I to judge?).
Why You’ll Go Back to This Sauce Again and Again
I make this when I’m pressed for time but still want something that makes plain chicken or veg sing. My family goes bonkers for this because—no exaggeration—they put it on literally everything, even leftover cold pasta (I don’t fight it anymore). Plus, it’s saved more bland dinners than I care to admit. If you secretly wish to drown your food in garlicky goodness (and who doesn’t?), this one’s for you. My only gripe is peeling all that garlic—maybe someday I’ll buy one of those fancy peelers… or just keep using the flat side of my knife like always.
What You’ll Need (And What You Can Get Away With)
- 4–6 cloves of garlic (Sometimes I go rogue and use pre-minced garlic from a jar if I’m being lazy—my Italian friend will never forgive me for saying that.)
- 2 tablespoons butter (Unsalted is ideal, but I’ve pinched salted and just used less salt at the end. It works.)
- 1 ½ tablespoons all-purpose flour (Grandma used to swear by a certain brand, but really, any will do. I once used a gluten-free blend, and it honestly wasn’t bad!)
- 1 cup whole milk (Skim in a pinch. I even subbed half-and-half when I ran out—it’s a bit richer, but no complaints.)
- Salt and pepper to taste (Well, more like trial and error because I always oversalt, then regret, then fix.)
- Pinch of nutmeg (Optional, but it makes the sauce seem fancier than it is. My neighbor rolls her eyes if I skip it.)
- Handful of fresh parsley (Parsley is my go-to, but chives work in a pinch. Or just leave it out when you can’t be bothered.)
This Is How I Make It (No Perfection Required)
- Melt the butter in a small saucepan over medium heat. I know some folks say you must use low heat—honestly, I never manage that patience. Just don’t let it brown (unless you WANT brown butter vibes; actually, that’s kinda tasty too!)
- Add the garlic. Toss in your minced, pressed, or smashed garlic. Stir it around ‘til fragrant—like, when your entire kitchen smells irresistible—about a minute. Don’t walk away. If you burn it, the sauce tastes like regret. (I’ve done this…more than once.)
- Sprinkle in flour and whisk, whisk, whisk to form a paste. This is where it will look lumpy and weird; that’s fine. I use a fork half the time because my whisk is always in the dishwasher.
- Slowly pour in the milk, whisking like mad to avoid lumps. I pour a little, whisk, then pour more, letting the sauce smooth out as I go. Don’t panic if it looks thin at first; it thickens up. This is usually when I sneak a taste—who’s gonna stop me?
- Let it simmer for a couple of minutes so it thickens. It should coat the back of a spoon, but even if it’s a little runny, it’ll still be delicious. Season with a pinch of salt, some pepper, and the nutmeg if you fancy.
- Stir in parsley, then serve right away. Or let it sit a while. Actually, I think it’s even better after it sits, but that’s just me.
Notes from Trial and (Lots of) Error
- If it gets too thick (which it does if you forget about it, oops), just whisk in a splash more milk.
- I tried using garlic powder once; it’s not the same, but in an emergency? It’ll do.
- This sauce doesn’t love being reheated in the microwave—stove top works better. Or just eat it cold; no judgment here.
Mixing It Up: Variations (Some Better Than Others)
- Sometimes I add a handful of shredded parmesan—total game changer, makes it more like an Alfredo.
- Roasted garlic instead of regular gives a sweeter, mellow flavor. But once I used jarred roasted garlic and, well, it was not my best move. If you’re going to roast, do it yourself.
- A little chopped spinach stirred in at the end for color—my daughter calls it “fancy sauce” now.
Equipment I Actually Use (And Some Cheeky Workarounds)
- Small saucepan (Don’t have one? Use a frying pan, just keep an eye on spills!)
- Whisk or fork—whichever you grab first. I’ve even used chopsticks in a pinch, though it takes forever.
- Garlic press if you want to get fancy, but honestly, smashing garlic with a knife is just as good.
Storing Leftovers (If You Even Have Any)
Store in an airtight container in the fridge; it’ll keep for about 2 days. That said, honestly, in my house it never lasts more than a day! The texture does get a tad thick in the fridge, but add a splash of milk when reheating and it’ll be right as rain.
How I Serve It (Take It or Leave It)
My favorite is drizzled on roasted potatoes or as an unreasonably garlicky pasta sauce (my cousin even dips chips in it, which I mocked but secretly loved). On Sunday nights, my partner asks for it over steamed broccoli, which actually convinced our kid to eat green veggies—result! Sometimes we use it as an impromptu pizza sauce. You do you.
Pro Tips (Learned the Hard Way)
- I once tried to double the recipe without actually doubling the stirring and, let’s just say I ended up with a floury lump instead of sauce. Take your time, give it a good whisk.
- Sneaking in too much garlic can be tempting, but unless you want everyone to avoid you for 24 hours, stick to 4–6 cloves.
- If you’re using pre-minced garlic, give it a quick fry first—raw just tastes kind of odd (I learned that the hard way…)
FAQs—Real Questions I’ve Heard More Than Once
- Does this work with plant-based milk? Actually, yes! Almond or oat milk make for a different flavor, but it’ll thicken right up. I lean toward unsweetened.
- Can I freeze this sauce? You can, but in my experience, it gets a bit grainy after thawing. Worth it if you need a quick fix later. Maybe not for the first impression dinner though!
- Is there a way to make it lighter? Sure thing—use skim milk, maybe a little less butter. But honestly, I just eat less if I’m being health-conscious (sort of; I never really am).
- How do you keep it smooth? The trick is whisking like you mean it—if you get lumps, keep whisking or just pretend you wanted a rustic texture (I do this when lazy).
- What if I want more zing? On second thought, try adding a squeeze of lemon at the end. Brightens everything up.
So that’s creamy garlic Sauce, my way—unfussy, rich, and ready to make even the saddest dinner a little more joyful. If nothing else, you’ll walk away with hands smelling like garlic for days. Worth it, in my book.
Ingredients
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1In a medium saucepan, melt the butter over medium heat.
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2Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently.
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3Sprinkle in the flour and whisk continuously for about 1 minute to form a smooth roux.
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4Slowly pour in the heavy cream while whisking, then bring the mixture to a gentle simmer.
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5Add the Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is smooth and thickened, about 3-4 minutes.
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6Remove from heat and stir in fresh parsley if using. Serve immediately over pasta, chicken, or vegetables.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
5gg
Fat:
19gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
5gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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