Rich Garlic Sauce (Printable)
Creamy, aromatic garlic sauce thickened with a simple roux—ready in 25 minutes. Great on vegetables, potatoes, pasta, and seafood.
# What You'll Need:
→ Aromatics
01 - 8 large cloves garlic, finely minced
02 - 1 small shallot, finely chopped (optional)
→ Fats & Liquids
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 cup whole milk (or unsweetened plant-based milk)
→ Thickener
06 - 1 tablespoon all-purpose flour (or gluten-free alternative)
→ Seasonings
07 - ½ teaspoon fine sea salt
08 - ¼ teaspoon freshly ground black pepper
09 - 1 tablespoon chopped fresh parsley or chives (optional)
# How-To Steps:
01 - In a medium saucepan, melt the butter with olive oil over medium heat. Add the minced garlic and shallot if using. Sauté gently for 2 to 3 minutes until fragrant but not browned.
02 - Stir in the flour and cook, stirring constantly, for 1 minute to form a smooth roux.
03 - Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, stirring frequently until the sauce thickens, about 5 to 7 minutes.
04 - Season with salt and pepper. Remove from heat, stir in fresh parsley or chives if desired, and serve warm.
# Expert Advice:
01 -
- It turns even the saddest leftover vegetables into something you actually crave.
- The whole thing comes together faster than delivery and tastes like you tried much harder than you did.
02 -
- If the garlic browns even slightly the whole sauce turns bitter, so keep the heat medium and stay right there at the pan.
- Adding the milk all at once instead of gradually is a guaranteed way to create lumps you will never whisk out.
03 -
- Let the garlic rest in the warm butter for thirty seconds before adding the flour so the flavor blooms fully.
- A flat whisk gets into the corners of the pan better than a balloon whisk and makes lump free sauce much easier.