Rich Garlic Sauce (Printable)
Creamy garlic sauce made with sautéed garlic, butter and milk, thickened to a velvety finish in 25 minutes.
# 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 - 1/2 teaspoon fine sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1 tablespoon chopped fresh parsley or chives (optional)
# Directions:
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, and cook until the sauce thickens, about 5 to 7 minutes.
04 - Season with salt and pepper. Remove from heat, stir in parsley or chives if desired, and serve warm.
# Expert Tips:
01 -
- It transforms anything it touches into something you actually crave, from plain chicken to a bowl of pasta.
- The whole thing comes together in under half an hour with ingredients you probably already have sitting in your kitchen.
02 -
- If the garlic browns even slightly during the sauté step, it will turn bitter and there is no fixing it, so keep the heat moderate and stay right there at the stove.
- Adding the milk all at once instead of gradually is the fastest route to a lumpy sauce, so pour it in slowly while your whisk does the work.
03 -
- Mince the garlic as finely as you possibly can because any large chunks will create harsh pockets of raw flavor in an otherwise mellow sauce.
- Use a saucepan with a light colored interior so you can see the exact moment the garlic starts to take on color and pull it back before it goes too far.