A creamy white garlic sauce to use on anything. I love to use it on fries.
- Carbohydrate 26.947156900347 g
- Cholesterol 78.1015626283724 mg
- Fat 29.1753140660962 g
- Fiber 1.08194507465492 g
- Protein 5.65813335853344 g
- Saturated Fat 18.3165477098755 g
- Serving Size 1 1 Serving (126g)
- Sodium 218.009792683524 mg
- Sugar 25.8652118256921 g
- Trans Fat 2.0896831821905 g
- Calories 390 calories
Step-by-step
- Put butter in pan with oil in a medium pan, stir until melted.
- Take off the pot from the stove and add in the flour until it becomes thick and paste like yet creamy.
- Keep adding flour until the consistency is thick.
- Put pot back on stove in low heat and add milk, garlic, salt, pepper, parsley.
- Keep stirring or else it'll leave clumps.
- Keep stirring until the consistency is creamy.
- If you want it creamier just add flour.
- Or if it's too creamy and thick add a little more milk.
- Just experiment with it until its the consistency you desire.
- You can actually also add white wine to give it that umph taste
Building the Base Structure
Operating with minimal equipment requires precise heat control. A standard medium saucepan works best for distributing heat evenly across the base fats. Melt two tablespoons of butter alongside two tablespoons of oil over low heat. Fat coats the flour particles, preventing rapid starch swelling that causes lumps. Whisk the all-purpose flour into the melted fats off the heat first. This creates a dense, paste-like consistency known as a roux. Return the pot to low heat before introducing liquids to cook out the raw flour taste.
Achieving Emulsion and Consistency
Pour the milk into the warm roux gradually while whisking constantly. Constant agitation breaks apart starch agglomerates before they can form solid lumps. Incorporate minced garlic, salt, pepper, and parsley during this continuous mixing phase. If the mixture remains too thin, sprinkle in additional flour in half-teaspoon increments to tighten the emulsion. Conversely, thin out an overly thick sauce by streaming in warm milk one tablespoon at a time until the liquid coats the back of a spoon smoothly.
