96 Ratings
  • 5 star values: 41
  • 4 star values: 36
  • 3 star values: 9
  • 1 star values: 5
  • 2 star values: 5

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!).

Robin C
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

144 calories; 9 g total fat; 23 mg cholesterol; 372 mg sodium. 12.3 g carbohydrates; 4.5 g protein; Full Nutrition


Reviews (71)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/23/2007
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 my opinion that flavor can be added at the table. I have tried this dish several different ways: firstly marinade some chicken breasts in Italian dressing and grill then dice and toss into the pasta (I like to use angel hair) serve with bread a salad and a nice wine and you have a great date meal. I have also stirred in chopped or whole grilled shrimp or served it on the side with shrimp scampi as well as steak. For a low fat alternative I use 2% milk and light cheeses. Just be creative and have fun with it!
(23)

Most helpful critical review

Rating: 1 stars
02/13/2009
I was disappointed after all the work it's a very "average garlic sauce". Even more upset after it got such good reviews. Normally I would give this a 3 star but because it's rated so highly and it's just so mediocre I rated it a 1 star hoping to make it's score more accurate. Don't get your hopes up!
(3)
96 Ratings
  • 5 star values: 41
  • 4 star values: 36
  • 3 star values: 9
  • 1 star values: 5
  • 2 star values: 5
Rating: 4 stars
06/01/2006
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 sauces then add the liquid. This sauce thickened a bit more than I wanted so I thinned it with a splash of white wine. Also I didn't use measure the peppercorns just used a few good turns of the pepper mill. Omitted the nutmeg but used cayenne instead. Very good with freshly grated Parm... thanks!
(45)
Rating: 4 stars
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 or picking them out. I sprinkled chicken with lemon pepper seasoning garlic powder and onion powder and baked it in the oven ahead of time then cut up and put in the sauce after it was done. I served over penne.
(29)
Rating: 5 stars
07/23/2007
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 my opinion that flavor can be added at the table. I have tried this dish several different ways: firstly marinade some chicken breasts in Italian dressing and grill then dice and toss into the pasta (I like to use angel hair) serve with bread a salad and a nice wine and you have a great date meal. I have also stirred in chopped or whole grilled shrimp or served it on the side with shrimp scampi as well as steak. For a low fat alternative I use 2% milk and light cheeses. Just be creative and have fun with it!
(23)
Rating: 5 stars
04/07/2005
Delicious. Cheated and used jarred roasted garlic as a timesaver. Also used heavy cream.
(11)
Rating: 5 stars
08/10/2003
This was great! I served it over Blackened Salmon Fillets (from allrecipes) and chilie flavored pasta. It is worth the time!
(10)
Rating: 5 stars
09/15/2009
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.
(7)
Rating: 4 stars
02/25/2010
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 pepper instead of the peppercorns. I put the sauce over sauteed chicken artichoke hearts sauteed spinach and tomato. I put in about 1/2 cup of Parmesan cheese at the end. I served it over gnocchi. It was delicious!
(6)
Rating: 5 stars
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
(6)
Rating: 5 stars
07/27/2005
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 with salmon.
(5)