Creamy garlic sauce is a rich, flavorful addition to many dishes, perfect for drizzling over grilled chicken, mixing into pasta, or using as a dipping sauce for veggies or bread. With just a few simple ingredients and steps, you can make a homemade version that’s even better than what you’d find at a restaurant.
In this article, we’ll walk through everything you need to know about how to make creamy garlic sauce from scratch, including tips for customizing the flavor and consistency to your taste. Creamy garlic sauce is incredibly delicious and easy to customize. Once you’ve mastered the base recipe, feel free to experiment with different cheeses, herbs, and seasonings to suit your dish or taste preferences.
Whether you’re making a cozy weeknight pasta or dressing up roasted veggies, this garlic-infused sauce is sure to become a favorite in your kitchen. Gather the ingredients to make a perfect sauce.
The Origins of Garlic Sauce
One of the earliest and most iconic garlic sauces is aioli, which originated in the Mediterranean, particularly in regions like Provence (France) and Catalonia (Spain). The name “aioli” comes from the words for garlic (“ai” or “all”) and oil (“oli”), and it traditionally consists of garlic pounded with olive oil into a thick emulsion. Early versions were made without dairy.
In ancient Roman cuisine, garum and moretum (a cheese, herb, and garlic paste) show how garlic was blended into sauces and condiments long before modern emulsification techniques were developed.
Today, garlic sauce has found its place on tables across the globe. From Mediterranean delis to American fast-food joints, garlic sauce in its many forms, creamy, spicy, tangy, or herby, is everywhere.
Its popularity has only grown with globalization and the rise of fusion cuisine. You’ll find garlic sauce:
- In shawarma wraps and gyros
- As a pizza crust dip
- On gourmet burgers
- Mixed into pasta or rice bowls
- Served with falafel or kebabs
Ingredients for a Perfect Garlic Sauce
Here’s what you’ll need for a basic creamy garlic sauce:
- 2 tablespoons butter
- 6 cloves garlic, minced or finely chopped
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk (or half-and-half for a richer sauce)
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional:
- A pinch of red pepper flakes (for heat)
- A splash of heavy cream (Calin’s cream would be so perfect)
- Fresh herbs like parsley or thyme
Making a Creamy Garlic Sauce Step-by-Ste
1. Sauté the Garlic
Béchamel sauce and Garlic Sauce have so much in common. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1–2 minutes, stirring frequently. Be careful not to burn the garlic; it should be fragrant and just lightly golden.
2. Make a Roux
Sprinkle the flour over the melted butter and garlic. Stir constantly for about 1 minute to cook off the raw flour taste. This forms a roux, which will help thicken your sauce.
3. Add Milk Gradually
Slowly whisk in the milk, a little at a time, to prevent lumps from forming. Continue whisking until the mixture is smooth and starts to thicken; this should take about 3–5 minutes.
4. Add Cheese and Seasonings
Stir in the grated Parmesan cheese and keep stirring until it melts completely into the sauce. Season with salt and freshly ground black pepper to taste. You can also add red pepper flakes here if you like a little kick.
If the sauce is too thick, add a splash of milk or a bit of cream until you reach your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce.
5. Serve Immediately
Creamy garlic sauce is best served hot and fresh. Pour it over pasta, grilled chicken, steamed vegetables, or use it as a dipping sauce.
Tips for the Best Creamy Garlic Sauce
- Use fresh garlic. Pre-minced garlic in jars can work in a pinch, but fresh garlic has a stronger, better flavor.
- Don’t rush the roux. Giving the flour time to cook is key to a smooth sauce.
- Add cream for decadence. Swapping some of the milk with heavy cream will give you a richer texture. Cream quality would be so important, so when you buy cream, mind the quality.
- Make it ahead: You can make this sauce ahead of time and store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk to loosen it.
- Perfect for any dish: this sauce can make any dish extraordinary. It’s also a decent choice for mac & cheese, just you need to add a pinch best cheeses for mac and cheese to the combination.
Types of Garlic Sauce
- Lemon Garlic Sauce: Add a tablespoon of fresh lemon juice and some zest for a bright twist.
- Garlic Alfredo Sauce: Use all cream instead of milk and add extra Parmesan for a more decadent alfredo-style version.
- Vegan Option: Use plant-based butter, unsweetened almond milk, and nutritional yeast instead of cheese.
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