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My review
Roasted Garlic Peppercorn Sauce
Robin C
"A rich roasted garlic white sauce made with a blend of peppercorns to give it a more exotic flavor. Toss with favorite cooked pasta and grated cheese (Asiago is great!)."
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Ingredients
1 h 5 m servings 144 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Preheat the oven to 325 degrees F (165 degrees C). Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.
- Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin, and mash. Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.
Nutrition Facts
Per Serving: 144 calories; 9 g fat; 12.3 g carbohydrates; 4.5 g protein; 23 mg cholesterol; 372 mg sodium. Full nutrition
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Reviews
Read all reviews 7196 Ratings
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Most helpful positive review
6/1/2006
This sauce was quite tasty on Gnocchi I. To begin any white sauce, I always cook the butter with the flour for a few minutes to eliminate that floury taste sometimes associated with white sauce...
Most helpful critical review
10/13/2011
I'm only giving it 3 stars cause if you follow the recipe it doesn't thicken untill it's cooled and it didn't have alot of garlic flavor and the pepper flavor was non existent, but with a few ch...
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6/1/2006
This sauce was quite tasty on Gnocchi I. To begin any white sauce, I always cook the butter with the flour for a few minutes to eliminate that floury taste sometimes associated with white sauce...
12/17/2006
I liked the taste of this--flavorful, but mild. I'd suggest using only 1 Tbsp of flour, since the sauce DOES get rather thick, and pepper instead of peppercorns, since I don't like eating them o...
7/23/2007
This recipe is fabulous and easy. It is a great garlic base that leaves plenty of room for experimentation. I agree that it asks for way too much peppercorn, I only add about 1/3-1/2, and in m...
4/7/2005
Delicious. Cheated and used jarred roasted garlic as a timesaver. Also used heavy cream.
2/27/2003
This was great! I served it over Blackened Salmon Fillets (from allrecipes) and chilie flavored pasta. It is worth the time!
9/14/2009
This is superb. Roasting the garlic is key. I usually double the recipe. Also, I cook the flour and butter together first. Very creamy and flavorful.
2/24/2010
I used this sauce to re-create a dish that I love at a local Italian recipe. I did not roast the garlic, but added less. I also added only 1 Tablespoon of flour. Finally, I used fresh ground ...
10/26/2004
I had some leftover baked garlic and was looking for a way to use it...this sauce was terrific. So yummy!! Thanks. Susan
7/26/2005
What a delicious sauce! I didn't have any nutmeg, but it still turned out wonderful. I served it over linguine with some Cajun grilled chicken. A very versatile sauce...next time we'll try it wi...