Garlic Cream Sauce
Ingredients
2 Tbsp. butter, salted or unsalted
4 cloves garlic, grated with a microplane
2 Tbsp. all-purpose flour
1 3/4 cups half and half (not fat-free)
1/3 cup freshly grated Parmesan cheese
1–2 Tbsp. fresh parsley, minced (or 2 tsp. dried parsley)
Kosher salt and fresh black pepper, to taste
Directions
In a large non-stick skillet, melt butter over medium heat. When hot, add garlic and cook for 30 seconds or until fragrant, stirring constantly. Make sure not to burn the garlic.
Stir in flour and cook for 1 minute or until lightly golden, stirring constantly. You want to cook it just long enough so it doesn’t taste like raw flour.
Gradually whisk in half and half. Season with salt and pepper. Simmer until thickened, about 1-2 minutes, stirring occasionally. If any lumps form, just whisk them out. Simmer time will depend on multiple factors, one of them being the size of your pan. You basically want the sauce to cook just until thickened. Properly thickened sauce should coat the back of your spoon.
Stir in Parmesan cheese and parsley. Remove pan from heat. Sauce is best when served immediately. It will thicken upon standing. See notes on serving suggestions.
Notes
Garlic: For best results, use a microplane to grate the garlic. If you do not have a microplane, use a garlic press.
Parmesan: Buy a chunk of fresh Parmesan cheese and grate it yourself. Bagged cheese normally has anti-clumping agents and does not melt well.
Half and Half Substitute: You can make this sauce with whole milk. It will be slightly less creamy but still good. I do not recommend lower fat milk. Allow more time for the sauce to thicken when using milk.
To Serve: This recipe makes enough sauce for 8 oz. of dry fettuccine pasta. Reserve some of the pasta water to thin out the sauce as it will thicken upon standing and when tossed with cooked pasta.
Leftovers/Reheating: Sauce will keep in the refrigerator for 4-5 days. Reheat over medium-low heat with a splash or two of half and half or milk.