Description
A smooth and creamy garlic sauce perfect for enhancing your favorite dishes. Made with butter, fresh garlic, and a mixture of half and half and chicken stock, this sauce is thickened with flour and flavored with fresh parsley, delivering rich taste and comforting texture in just 10 minutes.
Ingredients
Scale
Base Ingredients
- 2 Tablespoons unsalted butter
- 6 cloves garlic, grated or finely minced (about 1 Tablespoon)
- 2 Tablespoons all-purpose flour
Liquids
- 1 1/2 cups half and half
- ½ cup chicken stock (or vegetable stock or water)
Flavoring and Seasoning
- 2 Tablespoons fresh parsley, minced
- Kosher salt, to taste
- Fresh black pepper, to taste
Instructions
- Melt the Butter and Cook Garlic: In a large skillet, melt the unsalted butter over medium heat. Add the grated or finely minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Add Flour to Form Roux: Sprinkle the flour over the garlic and butter mixture. Cook, stirring constantly, for 1 to 2 minutes until the flour turns a light golden color and forms a roux base for the sauce.
- Whisk in Half and Half and Stock: Slowly pour in the half and half and chicken stock while whisking continuously to prevent lumps. Continue to simmer the sauce for 1 to 2 minutes, allowing it to thicken to a creamy consistency.
- Finish with Parsley and Seasoning: Stir in the minced fresh parsley for a fresh herbal note. Season the sauce with kosher salt and freshly ground black pepper to taste. Remove from heat and serve immediately.
Notes
- For a vegetarian variation, substitute chicken stock with vegetable stock or water.
- Ensure garlic is finely minced or grated to blend seamlessly into the sauce.
- If the sauce becomes too thick, adjust the consistency by adding a little more half and half or stock.
- This sauce pairs beautifully with grilled chicken, roasted vegetables, pasta, or seafood.
- Use fresh parsley for the best flavor; dried parsley will be less vibrant.
