Creamy Garlic Cheese Sauce

A universal sauce that goes with almost all dishes! Judge for yourself. Many side dishes will sparkle in a new way, be it boiled broccoli or baked potatoes, and, of course, the sauce goes perfectly with Italian pasta. This sauce can also be served with fish, poultry, and meat. Croutons are an excellent option.
cook time: 20 min
Ava Prescott
Creamy Garlic Cheese Sauce

Nutrition Facts (per serving)

399
Calories
42g
Fat
4g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Salt 1.5 g
Wheat flour 10 g
Butter 60 g
Pepper 1.5 g
Parmesan 75 g
Heavy cream 250 ml

Recipe instructions

Step 1

Step 1
Prepare all ingredients. It is better to choose 33% milk cream. You can use less fatty ones, but I don’t recommend taking fat content below 20%, the sauce should still be very aromatic and creamy. The tenderness of the sauce will largely depend on the choice of cream. It is better not to replace Parmesan with other hard cheeses, as it has a very rich, bright taste, and it is difficult to find a quality replacement for it. True, cheddar cheese will be very good in this sauce.

Step 2

Step 2
Place the butter in a saucepan and melt it over medium heat, but do not bring the butter to a boil and foam formation. At this time, peel the garlic and chop it very finely with a knife. If you chop the garlic coarsely, the sauce will not be uniform. When the butter is melted, turn up the heat, add the chopped garlic and fry lightly until the butter has a pleasant aroma; there is no need to fry the garlic until it becomes charcoal.

Step 3

Step 3
Pour wheat flour into the saucepan through a sieve and stir quickly. Be sure to sift the flour, this way you will avoid the formation of flour lumps; we don’t need them in the sauce. Fry the flour for 1-2 minutes, stirring with a silicone spatula.

Step 4

Step 4
Next, pour cold cream into the saucepan in a thin stream. The milk cream must be poured in gradually for the same reason, to avoid the formation of lumps, and due to the fact that the cream will be from the refrigerator, the sauce will be thicker and more homogeneous. Stirring constantly, continue to simmer the sauce over low heat until slightly thickened. True, there is no need to overheat the sauce; the sauce should drain from the spatula.

Step 5

Step 5
Add ground black pepper, salt and grated Parmesan. It is better to use freshly ground pepper, as it will give more flavor. I recommend purchasing parmesan in the store already grated; it will also be very difficult to chop it finely at home. Stir the sauce and remove heat. Let the sauce cool slightly, then taste and season with more pepper and salt if necessary.

Additional rubrics

Related recipes