Creamy Garlic Sauce

Brenda makes this creamy garlic sauce for pretty much any savory dish that needs a boost: pasta, gnocchi, veggies, chicken, pizza, beef, rice…the sky is the limit!

Scroll to the Brenda’s Tips section to learn how to turn this recipe into a soup.

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Creamy Garlic Sauce

Make a roux:

1 Tbsp butter

1 Tbsp flour

Cook for 2-4 minutes on medium heat.

Whisking continuously, add:

1 cup milk

Once smooth, also add:

1/4 tsp garlic powder

1/8 tsp pepper

1/4 tsp salt

1/8 tsp parsley

1 oz cream cheese

1 Tbsp parmesan cheese

Simmer.

Once thickened, cook an additional 1-2 minutes.

Serve hot.

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Brenda’s tips:

• Serving Size: makes about 1 cup.

• Roux? Sounds complex? Nope. Heat a skillet. Add butter and flour. Start whisking. The butter will melt and whisking will incorporate the flour. Once smooth let it bubble for at least a minute - to cook the flour - and longer will develop flavor. Eventually it can burn so keep stirring but don’t let it darken too much.

• And once you add milk you now have a béchamel. Brenda’s mom always called it a white sauce.

• Brenda makes this creamy garlic sauce for pretty much any savory dish that needs a boost: pasta, veggies, chicken, pizza, beef, rice .... thin it out with a little more milk, cook the roux longer for deeper flavor, or even make a small batch to thicken soup.