Garlic Cream SauceTell a Friend
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Rating : 5
Creamy garlicky sauce makes the perfect go-to sauce for quick and easy meals.
half and half
Category: Sauces and marinades
Prep Time: 10 min(s)
Cook Time: 10 min(s)
Recipe Type: Public
To Serve: Makes enough sauce for serving with 8 ounces of dry fettuccine pasta. Reserve some of the pasta water to thin out the sauce as it will thicken after standing or when tossed with the cooked pasta. Leftovers/Reheating: Sauce will keep in the refrigerator for 4-5 days. Reheat over medium-low heat with a splash or two of half and half or milk.
Posted By: jkandsf2d
Posted On: Jul 13, 2022
Number of Servings:
- 2 tablespoons - butter, salted or unsalted
- 4 cloves - garlic, grated with a microplane
- 2 tablespoons - all-purpose flour
- 1 3/4 cups - half and half (not fat-free)
- 1/3 cups - freshly grated Parmesan cheese
- 1 tablespoons - to 2 Tbsp. fresh parsley, minced (or 2 tsp. dried parsley)
In a large non-stick skillet, melt butter over medium heat. When hot, add garlic and cook for 30 seconds or until fragrant, stirring constantly. Make sure not to burn the garlic.
Stir in flour and cook for 1 minute or until lightly golden, stirring constantly. You want to cook it just long enough so it doesn't taste like raw flour.
Gradually whisk in half and half. Season with salt and pepper. Simmer until thickened, about 1-2 minutes, stirring occasionally. If any lumps form, just whisk them out. Simmer time will depend on multiple factors, one of them being the size of your pan. You basically want the sauce to cook just until thickened. Properly thickened sauce should coat the back of your spoon.
Stir in Parmesan cheese and parsley. Remove pan from heat. Sauce is best when served immediately. It will thicken upon standing. See notes on serving suggestions.