Content

• Advice

Add garlic to butter and olive oil. Once the butter has dissolved in the olive oil, carefully stir the minced garlic and stir.

• The garlic will be soft and fragrant. Avoid boiling until the garlic turns brown.

Make butter and flour (roux) mixture. Add the flour to the butter / oil / garlic mixture and stir well. Remember to stir the flour well. Continue to cook and stir the mixture over medium heat for about 1 minute.

• You should see the mixture begin to thicken and slightly darken.

Add 2 cups whipped cream and seasoning seeds. Carefully pour the warm whipped cream with seeds into the roux and stir with your other hand at the same time. Continue stirring and simmer over medium heat until the mixture simmers or bubbles.

Stir well and season with seasonings. Stir the sauce repeatedly so it doesn't stick to the pan. Add salt and pepper according to taste. The fever should thicken after a few minutes.

• The fever will still sparkle. However, you should not boil it until the sauce is hot.

Add the Parmesan cheese and remove the mixture from the stove. Stir well to melt the cheese. Continue cooking if you want a thick sauce. If not, you can take out the sauce and enjoy. advertisement

Method 2 of 3: Make a creamy sauce with roasted garlic

1. 

   
   
   Turn on the oven. Preheat oven to 200ºC. Tear off a square foil. The piece of paper should be about 10x10cm.

2. 

   Prepare the garlic. Place the garlic bulb in the center of the square paper. Sprinkle with 1.5 tablespoons of olive oil. Then, wrap the foil so that it is tightly sealed into a small package.

3. 

   Roast the garlic. Put the garlic pack in the oven, place directly on the grill. Bake for about 30 minutes. The garlic will soften when you're done baking. Remove the garlic from the oven and the foil. Let cool.

4. 

   Squeeze the roasted garlic into a pan with olive oil. Each clove of garlic should be soft enough by now that you can squeeze it into a pan. Do the same until the garlic is gone. Add the remaining 2 tablespoons of olive oil and heat for about 1 minute over medium heat.

5. 

   Make the roux. Put the flour in the pan and stir, remember to stir all the flour in the pan to mix. Continue to stir while boiling. The roux will begin to darken again.

6. 

   Boil 1 cup of chicken or vegetable broth. You can boil the broth in the microwave or on the stove while making the roux. Do not boil.

7. 

   Stir the broth into the roux mixture. Slowly pour the broth into the roux, stirring with the other hand. This step should be done slowly so that the broth is absorbed into the roux and does not cause pigmentation.

8. 

   Continue to stir and cook the sauce. Keep the stove on medium or low heat if the fever starts to boil. The sauce will quickly thicken.
   • You should see more steam rise, as the amount of fever will be cut in half. Stir well so that the sauce doesn't scorch.

9. 

   Stir in the whipped cream. Stir well the broth / garlic mixture and whipped cream. Then, lift the pot from the stove.

10. 

    Grind the sauce. You can use either a hand blender or a regular blender. If using a hand blender, put the sauce in a bowl, then use a blender until it is smooth. If using a regular blender, add the sauce to the blender and blend it until smooth.
    • Blend the sauce to smooth out any dough that you haven't stirred yet.

11. 

    Tasting sauce and seasoning. Add salt and pepper according to taste. Use the sauce right away or over the saucepan to warm it over low heat. advertisement

Method 3 of 3: Use garlic cream sauce

1. 

   Served as a white pizza sauce. This sauce replaces red sauce and adds fat to pizza.
   • You can add: purple onion, mushroom, spinach, bacon, bacon, chicken or broccoli.

2. 

   Serve with pasta. Mix in fettuccine, penne, linguine or into a lasagna.
   • If used for pasta dishes, you can add a little lime peel to the sauce. This will add to the refreshing flavor and reduce the fatty flavor of the sauce.

3. 

   Sprinkle on steak. It is common to put veggie butter or fatty sauces on the surface of a steak. Replacing with garlic cream sauce will create the perfect flavor.

4. 

   Sprinkle sauce over seafood. Shrimp, scallops and clams will taste great with garlic cream sauce.
   • Mix some of this sauce into your seafood pasta for the perfect combination.

5. 

   Used as a dipping sauce. Dip bread, crackers, or vegetables in the sauce. To make an appetizer or prepare for the party, prepare a tray of bread, vegetables, sausage and 1 bowl of garlic cream sauce to dot. advertisement

Advice

• Keeping the garlic cream sauce in a sealed container or jar will last for about a week.