Description
This creamy garlic sauce is rich, velvety, and bursting with garlic flavor. Perfect for drizzling over pasta, chicken, vegetables, or using as a dip, it’s an easy and versatile sauce that elevates any dish with minimal ingredients.
Ingredients
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2 tablespoons unsalted butter
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6 cloves garlic, grated or finely minced (about 1 tablespoon)
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2 tablespoons all-purpose flour
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1½ cups half and half
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½ cup chicken stock (or vegetable stock or water)
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2 tablespoons fresh parsley, minced
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Kosher salt and freshly ground black pepper, to taste
Instructions
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In a medium saucepan, melt the butter over medium heat.
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Add the garlic and sauté for 30–60 seconds, until fragrant but not browned.
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Sprinkle in the flour and whisk continuously for 1–2 minutes to form a light roux.
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Gradually whisk in the half and half, followed by the chicken stock, until the mixture is smooth.
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Bring the sauce to a gentle simmer and cook for 3–5 minutes, or until thickened to your liking.
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Stir in the fresh parsley and season with salt and pepper to taste.
- Serve warm or use immediately in recipes.
Notes
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For a richer sauce, use heavy cream in place of half and half.
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You can add a pinch of parmesan cheese for an extra savory depth.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-inspired