How to Make Garlic Cream Sauce

Garlic cream sauce is one of the few dishes that every time it is made, it leaves an indelible impression. Another surprise is that this rich and versatile sauce can be made easily and quickly. You can either make the traditional creamy garlic sauce or roast the garlic before making it to soften the garlic. Prepare garlic cream sauce to add to a variety of dishes, from pizza and pasta to steaks and seafood.

Table of Contents

Ingredient

For the garlic cream sauce:

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons flour
A few cloves of garlic (enough to make 2 tablespoons minced garlic)
2 cups heavy cream or whipping cream (note: not whipped cream)
1 teaspoon vegetable, beef or chicken seasoning
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

For cream sauce with grilled garlic:

1 bulb of garlic
3.5 tablespoons olive oil
3 tablespoons flour
1 cup chicken or vegetable broth
1/2 cup heavy cream or whipping cream (note: not whipped cream)
Salt and pepper, to taste

Make garlic cream sauce

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Melt butter with olive oil. Heat 1 tablespoon butter and 1 tablespoon olive oil in a saucepan over medium heat.

Chop garlic. Peel the garlic. Then, mince it until you have 2 tablespoons of minced garlic.

Put the garlic in the butter and olive oil. Once the butter has melted into the olive oil, carefully stir in the minced garlic.

The garlic will be soft and fragrant. Avoid cooking until the garlic turns brown.

Make the butter and flour mixture (roux). Add the flour to the butter/oil/garlic mixture and stir well. Remember to stir the flour thoroughly. Continue to cook and stir the mixture over medium heat for about 1 minute.

You should see the mixture begin to thicken and darken slightly.

Heat cream of fresh milk and seasoning seeds. You can heat in the microwave until the cream is warm or put it in a pan on the stove. Be careful not to boil the mixture.

Add 2 cups of whipped cream and seasoning. Carefully pour the warm whipped cream with seasonings into the roux mixture and stir at the same time with your other hand. Continue stirring and cook over medium heat until the mixture comes to a simmer or bubbly.

Stir well and season with seasoning. Stir the sauce constantly so it doesn’t stick to the pan. Add salt and pepper according to taste. The fever will thicken after a few minutes.

The fever will still be bubbling. However, you should not cook until the sauce boils.

Add the Parmesan cheese and remove the mixture from the heat. Stir the mixture to melt the cheese. Continue cooking if you want a thicker sauce. Otherwise, you can remove the sauce and enjoy.

Make a creamy sauce with grilled garlic

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Turn the oven on. Preheat oven to 200ºC. Tear off a square piece of foil. The piece of paper should be about 10x10cm in size.

Prepare garlic. Place the garlic in the center of the square of paper. Drizzle with 1.5 tablespoons of olive oil. Then, wrap the foil so that it is tightly sealed into a small package.

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Roast garlic. Put the garlic pack in the oven, place it directly on the grill. Bake for about 30 minutes. The garlic will be soft when you finish baking. Remove the garlic from the oven and the foil. Let cool.

Squeeze the roasted garlic into a pan with olive oil. Each garlic clove is now soft enough for you to squeeze into the pan. Do the same until the garlic is gone. Add the remaining 2 tablespoons of olive oil and cook for about 1 minute over medium heat.

Make the roux mix. Add the flour to the pan and stir, remembering to stir all the flour in the pan to combine. Continue stirring while cooking. The roux mixture will begin to darken again.

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Boil 1 cup of chicken or vegetable broth. You can heat the casserole in the microwave or on the stove while making the roux mix. Don’t boil.

Stir the broth into the roux mixture. Slowly pour the broth into the roux mixture, stirring with your other hand. This step should be done very slowly so that the broth soaks into the roux and does not become lumpy.

Continue stirring and simmering the sauce. Keep the stove on medium or low heat if the sauce starts to boil. The sauce will thicken quickly.

You will see a lot of steam coming up, as the amount of fever will be halved. Stir well so the sauce doesn’t scorch.

Stir in fresh milk cream. Stir in the broth/garlic and cream cheese mixture. Then, remove the pot from the stove.

Sauté the sauce. You can use a hand blender or a regular blender. If using a hand blender, put the sauce in a bowl, then use the blender until the sauce is smooth. If using a regular blender, add the sauce to the blender and blend until smooth.

Blend the sauce to puree any chunks of dough that you haven’t stirred.

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Taste the sauce and seasoning. Add salt and pepper according to taste. Serve the sauce right away or put the sauce in a pan to warm over low heat.

Use garlic cream sauce

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Serve as white pizza sauce. This sauce replaces red sauce and adds fat to the pizza.

You can add: red onion, mushrooms, spinach, bacon, artichokes, chicken or broccoli.

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Served with assorted pastas. Mix into fettuccine, penne, linguine or add to lasagna.

If you’re using it for pasta, you can add some lime zest to the sauce. This will add freshness and reduce the fatness of the sauce.

Advice

Store the garlic cream sauce in an airtight container or jar for about a week.