Garlic Cream Sauce

June 2, 2020 By Katya 25 Comments

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Creamy garlic sauce with only 6-ingredients! This sauce

will become your go-to for quick and easy meals.

Just like our popular Vodka Sauce recipe, this garlic

cream sauce will become a staple in your kitchen.
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Garlic Cream Sauce

Want to makes someone’s day? Make them this garlic
cream sauce!

It’s made with basic ingredients such as butter, garlic,

and Parmesan cheese. Not to mention it’s ready in about
20 minutes time.

The flavor of this sauce is everything you expect:

creamy, garlicky, and rich. It’s delicious tossed with
cooked pasta or use it as a base in casseroles and bakes.

It will surely become your go-to recipe for quick and easy
meals.
What is Garlic Sauce Made Of?
The best part about this garlic cream sauce recipe is that
it’s made with only 6-ingredients:

Garlic Cream Sauce

Butter: Salted or unsalted butter works great.

Garlic: Fresh garlic is the way to go. Avoid garlic
powder. Even the pre-cut garlic is not always fresh.
Garlic isn’t the most exciting thing in the world to
peel and chop but taking a few extra minutes to do
so will make a difference in the taste of your sauce.
Flour: I like using all-purpose flour to thicken this
sauce.
Half and Half: Half and half is simply equal parts of
whole milk and light cream. It adds the perfect
amount of creaminess. Avoid fat-free half and half.
Parmesan Cheese: Get the good stuff! Buy a chunk
of Parmigiano-Reggiano and grate it yourself. It
tastes the best. Do not use pre-shredded cheese.
It’s normally covered in the anti-clumping powdery
coating. It won’t melt well into the sauce.
Parsley: Delicate fresh parsley adds the perfect
bright freshness to the sauce. You can substitute
with 2 teaspoons of dried parsley.
Half and Half Substitute
You can easily make the sauce with milk. It’s slightly less
creamy with milk but still very good. Make sure to use
whole milk. I do not recommend lower fat milk. Allow an
extra few minutes for the milk to thicken.

How to Make Garlic Cream Sauce

Step 1: Make the roux – In a large non-stick skillet
(or a sauté pan) melt butter over medium heat. Add
garlic and cook until fragrant, about 30 seconds. Stir
in flour and cook for about 1 minute or until lightly
golden.
Step 2: Add half and half – Gradually whisk in the
half and half. Season the mixture with salt and
pepper. Simmer until thickened, about 1-2 minutes.

Step 3: Stir in Parmesan – Stir in Parmesan cheese

and parsley. The cheese should immediately melt
into the sauce. Remove from heat and serve
immediately.
Cream Sauce Variations
Feel free to change up this recipe and make it your own.
Love basil? Make homemade pesto and stir in 1-2
tablespoons of pesto into the sauce to brighten up the
flavor.

Make the sauce spicy by adding a sprinkle of chili flakes

to the sauce. The contract of creamy with spicy is always
a delicious combo!

Want more flavor? Try different herbs, like basil or

chives. Or different spices, like Italian seasoning, thyme,
or rosemary.
Ways to Serve It
Garlic cream sauce is very versatile and can be served
with pasta or as a base for many other dishes.

Which pasta is best for cream sauce? Our pick is

fettuccine pasta. It’s wide, thick shape allows you to pick
up the maximum amount of sauce with each bite. But
honestly just about any other pasta works too!

Looking to add more nutrition to your pasta? Toss in

your favorite cooked veggies and protein, such as grilled
chicken or shrimp.

Also, this cream sauce can serve as a base in other

dishes, such as mac and cheese, bakes, and lasagna.

More Pasta Favorites:

Easy Bolognese Sauce
Chicken Mushroom Spinach Pasta
Creamy Corn Pasta with Shrimp
Pasta Primavera with Roasted Vegetables

If you try Garlic Cream Sauce, don’t forget to leave

feedback and a rating.

★★★★★ 4.9 from 10 reviews

Author: Katya
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 minutes
 Yield: 4 1x
Category: Sauce
Method: Simmer
Cuisine: American

Description

Creamy garlicky sauce with only 6-ingredients! This

sauce will become your go to for quick and easy meals.

Ingredients

Scale

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

Instructions

1. 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.
 2. 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.
3. 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.
4. 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.

Garlic Cream Sauce

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.
Nutrition is for the sauce only, not including pasta.

Keywords: garlic sauce, pasta sauce, easy white sauce