Few things are as satisfying as preparing a creamy garlic sauce. You will be surprised how such a rich and versatile dressing is just as easy to prepare. Choose in advance between the traditional recipe or roasted garlic to create a sauce with an intense flavor. You can prepare it in large quantities and use it on many dishes such as pizza, pasta, fish or steaks.
Ingrediants
Traditional Recipe:
- 15 g of butter
- 15 ml of olive oil
- 30 g of flour
- Several cloves of garlic (to obtain about 30 g once chopped)
- 480 ml of cooking cream
- A teaspoon of vegetable, beef or chicken broth
- 70 g of grated Parmesan cheese
- Salt and Pepper To Taste.
With Roasted Garlic:
- 1 head of garlic
- 52 ml of olive oil divided into two doses
- 45 g of flour
- 240 ml of chicken or vegetable broth
- 120 ml of cooking cream
- Salt and Pepper To Taste.
Steps
Method 1 of 3: Traditional Recipe
Step 1. In a pan, heat the butter with the olive oil over medium heat
You need to melt the butter.
Step 2. Chop the garlic
After peeling it, chop it finely until you have about 30 g.
Step 3. Add the garlic to the hot oil and butter
Wait until the butter is completely melted and then carefully pour the garlic, stirring.
The spice should become soft and release a fragrant aroma. Don't cook it so much that it turns dark
Step 4. Prepare a roux
Add the flour directly to the fat and garlic mixture, mixing carefully. The flour must be completely incorporated. Stir for about 1 minute over medium heat.
The roux must thicken and become nutty
Step 5. Heat the broth with the cream
You can use the microwave for this or add the liquids to a saucepan and heat them on the stove. Be very careful not to bring them to a boil.
Step 6. Pour 480 ml of hot cream and broth into the roux without stopping stirring
Cook the mixture over medium heat until it begins to simmer gently.
Step 7. Stir occasionally and flavor the sauce
The mixture should not stick to the pan, so it is important to mix. Adjust salt and pepper according to your tastes; within a few minutes the sauce should thicken.
It should simmer but never boil
Step 8. Add the grated Parmesan and remove the pan from the heat
Stir carefully to completely melt the cheese. If you prefer a very thick sauce, keep cooking it, otherwise you can serve it.
Method 2 of 3: With Roasted Garlic
Step 1. Turn on the oven and preheat it to 200 ° C
Tear off a square of aluminum foil, it should be about 10 cm on each side.
Step 2. Prepare the garlic
Take a whole head of garlic and place it in the center of the aluminum foil. Grease it with half the oil indicated in the 'Ingredients' section and then close it forming a well-sealed foil.
Step 3. Bake the garlic in the oven
Bake the foil by placing it directly on the grill and wait about 30 minutes. The garlic should become soft; at this point remove it from the oven, open the foil and wait for it to cool.
Step 4. Crush the garlic in a pan with the rest of the olive oil
Each clove should be so soft that it can be pressed directly into the pan; repeat this procedure for the whole head of garlic. Cook over medium heat for one minute.
Step 5. Prepare a roux
Add the flour to the garlic and oil and mix well to incorporate it completely. Cook the roux without stopping stirring; it should gradually turn hazel.
Step 6. Heat 240ml of chicken or vegetable stock
You can use the microwave for this operation or pour the broth into a saucepan and heat it on the stove. Don't let it boil.
Step 7. Stirring with a whisk, pour the broth into the roux
Add it gradually without ever stopping mixing; it should be a slow process, as the broth must be absorbed into the roux without lumps forming.
Step 8. Cook the sauce and stir constantly
Always use medium heat but turn it down if the sauce starts to boil; this compound thickens quickly.
You should notice that the liquids evaporate a lot and that the sauce is reduced by about half; for this reason it is essential to stir constantly, to avoid burning the mixture
Step 9. Incorporate the cream
Add it without stopping stirring and then remove the pan from the heat.
Step 10. Blend the sauce
You can use a hand blender or a regular blender; in the first case, transfer the sauce to a tall container. Insert the hand mixer into the container and blend the sauce until smooth and homogeneous. If you prefer to rely on the classic blender, pour the mixture into the special glass and work it until it is creamy.
This step allows you to also eliminate any lumps of roux that have not dissolved with the whisk
Step 11. Taste the sauce and season accordingly
Adjust salt and pepper to your taste. Serve it immediately or return it to the pan to keep it warm over low heat.
Method 3 of 3: Use the Garlic Sauce
Step 1. Try it on white pizza
It is an excellent alternative to the classic tomato and you will get a tasty and tasty pizza.
Consider adding other ingredients such as red onion, mushrooms, spinach, bacon, artichoke hearts, chicken, and broccoli
Step 2. Season the pasta
Use the sauce on fettuccine, penne, linguine or to enrich lasagna.
If you put it on pasta, you can grate some lemon zest to create an interesting contrast of flavors
Step 3. Sprinkle some on the grilled steaks
The steaks are enriched with a knob of butter or a barbecue sauce. This garlic dressing is a great alternative!
Step 4. Flavor the fish
Shrimp, scallops and clams go perfectly with this creamy sauce.
You can also add some in the seafood pasta for an unforgettable combination
Step 5. Use the sauce as a dip
You can accompany it with breadsticks, crackers or vegetable sticks. It will be a successful dish at parties or as an aperitif; present it with a tray of bread and sausages.
