Condiment
Roasted Garlic-Parmesan Cream Sauce
Garlic roasted until soft and sweet melts into a silky béchamel enriched with butter, warm milk, and Parmesan, creating a velvety sauce that tastes deeply savory and gently sweet. Its thick, fragrant body clings to every bite with comforting warmth.
- Total
- 39 min
- Prep
- 15 min
- Cook
- 24 min
- Serves
- 16
Nutrition per Serving
- Calories
- 57
- Protein
- 3g
- Carbs
- 5g
- Fat
- 3g
- Fiber
- 0g
- Sugar
- 2g
- Sodium
- 164mg
Ingredients
- 6 clove garlic, unpeeled
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup low-fat milk, warmed
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp ground pepper
Instructions
- Cook garlic in a small cast-iron skillet over medium heat, stirring occasionally, until the skins have darkened and the cloves are soft inside, 12 to 15 minutes. Transfer to a cutting board. When cool enough to handle, remove skins and mash the garlic until smooth.
- Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour until combined. Gradually whisk in milk until smooth. Cook, whisking constantly, until thickened, 6 to 8 minutes.
- Reduce heat to low and whisk in the mashed garlic, Parmesan, salt and pepper. Cook, whisking constantly, until the cheese has melted and the mixture is smooth, about 1 minute. Serve immediately. Recipe developed by Pam Lolley