This recipe for Garlicy Cream Sauce is a basic one. The sauce is a Classic Bechamel Sauce or White Sauce and seasoned with garlic. I use this sauce in countless dishes … the ingredients are simple and the method is easy… it can turn an ordinary dish into one that is packed with flavor depending on what you decide to add to it.
The recipe calls for whole milk… you can use a lower fat milk, just be aware the sauce will be a little thinner…. and for those of you that are trying to watch your fats… you can substitute margarine for the butter… it just will not be as rich tasting but it will definitely make a good sauce.
I like to use unsalted butter so I can control the amount of salt I put into a dish… you can use salted butter … just be sure to add additional salt slowly so it doesn’t become too salty.
For tips on sauce making... see my Cooking Tip of the Day... Sauce Making Basics.
Recipe: Garlicy Cream Sauce
All you need:
For the Garlicy Cream Sauce Sauce:
½ - 1 teaspoon garlic powder (to taste)
Freshly ground pepper to taste (white pepper preferred)
Salt to taste
For the Bechamel Sauce:
2 tablespoons unsalted butter
2 tablespoons flour
1 cup whole milk
All you need to to:
Make a classic roux by melting the butter in a medium saucepan over medium heat.
Add the flour and stir with a cooking spoon over the heat for about 2 minutes… you want the flour to lose its floury taste.
Add the milk and whisk vigorously with a wire whisk until all the lumps are out of it and it thickens (about 4-5 minutes).
Add the garlic powder, salt and pepper to taste.
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