Rich Creamy Garlic Sauce

I whip up this silky garlic sauce whenever I want to turn a basic meal into something fancy. It's my go-to kitchen trick for busy nights when I need to make simple pasta, chicken, or seafood taste like restaurant food without much work.

I came up with this sauce when friends showed up for dinner unexpectedly and I needed to make plain pasta look impressive. These days my family asks for "that yummy garlic stuff" every week, and I don't mind since it's so easy to make.

Ingredients

• Unsalted butter: gives the sauce its rich taste and lets you add salt to your liking
• Garlic cloves: must be fresh for that amazing smell and flavor that makes this sauce special
• All purpose flour: makes the sauce thick enough to stick to your food nicely
• Half and half: adds creaminess without being too heavy like pure cream would be
• Chicken stock: brings flavor and thins the sauce to just the right thickness
• Fresh parsley: adds color and a fresh taste to balance the richness
• Kosher salt and fresh black pepper: to make all the flavors pop

Step-by-Step Instructions

Melt the Butter:

Put your skillet on medium heat and drop in the butter. Let it melt all the way but don't let it brown. This starts your sauce off with tons of flavor.

Sauté the Garlic:

Toss your chopped or grated garlic into the melted butter and cook for about 30 seconds until you can smell it. Don't let it get brown or it'll taste bitter and ruin everything.

Create the Roux:

Sprinkle flour over your butter and garlic mix. Keep whisking for 1-2 minutes until it looks slightly golden. This gets rid of the raw flour taste and helps thicken your sauce.

Add the Liquids:

Pour in the half and half and chicken stock bit by bit while whisking the whole time so you don't get lumps. Keep stirring until everything looks smooth and starts to bubble.

Thicken the Sauce:

Let it bubble gently for 1-2 minutes, stirring now and then until it gets as thick as you want. The sauce should stick to the back of a spoon but still pour off easily.

Finish with Herbs and Seasoning:

Mix in the parsley and add salt and pepper to taste. This last step brings all the flavors together and finishes your garlic sauce.

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Garlic really shines in this recipe. I found that using a microplane to grate it instead of chopping spreads the flavor through the whole sauce better. My husband once said this sauce would make even cardboard taste good. That's probably going a bit far, but it shows how much we love it at our house.

Perfect Pairings

This silky garlic sauce goes great with loads of foods. Mix it with fettuccine or linguine for a quick alfredo, or pour it over plain chicken. I love serving it with seared scallops or shrimp for a fancy seafood dinner that's done in minutes. It also works amazingly as a base for white pizza - just spread a thin layer on your dough before adding toppings.

Make Ahead and Storage

You can make this sauce up to 3 days early and keep it in a sealed container in your fridge. When you want to use it, warm it slowly over low heat, whisking often so it doesn't separate. You might need to add a splash of half and half or stock to thin it out again. Don't worry if it looks super thick after being in the fridge - that's totally normal.

Quick Variations

You can change up this basic garlic sauce in so many ways with simple add-ins. Throw in 1/4 cup of grated Parmesan for a garlic Alfredo. Add a teaspoon of Dijon and a squeeze of lemon for some zing. For an herb version, mix in fresh thyme, rosemary or basil with the parsley. You can even toss in cooked mushrooms or spinach to make it more filling - it'll turn into a veggie pasta dish all on its own.

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Frequently Asked Questions

→ Is there a substitute for half and half?

You can switch it up with heavy cream for more richness or milk for something lighter. Adjust the thickness as you go.

→ What dishes match well with this sauce?

This sauce is amazing with pasta, over chicken, as a shrimp topping, or as a dip for breadsticks.

→ How can I make this without meat products?

Simply swap the chicken broth for veggie stock or even water—it'll still taste great!

→ Is this sauce good for prepping ahead?

Sure, make it and store it chilled for up to 3 days. Warm it up on the stove, and add a little liquid if it's too thick.

→ Can I throw cheese into this sauce?

Why not? Stir in grated Parmesan or shredded mozzarella for a cheesy twist with extra flavor.