Creamy Garlic White Sauce Recipe

Mince and sweat

Peel and finely mince garlic cloves and the shallot (if using). In a medium saucepan over medium-low heat, add 1 tsp olive oil. Add the minced shallot and cook, stirring, until translucent, about 1–2 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant but not browned. Remove aromatics from the pan and set aside briefly.

In the same saucepan set over medium heat, add the 3 tbsp unsalted butter. Once melted and bubbling gently, sprinkle in the 3 tbsp all-purpose flour. Whisk constantly to combine and cook the roux for 1.5–2 minutes to remove the raw flour taste; it should be pale and slightly foamy but not darken.

While whisking, slowly pour in 2 cups whole milk in a steady stream to avoid lumps. Continue whisking until the mixture begins to thicken, about 2–3 minutes. Then whisk in 1 cup heavy cream and reduce heat to low.

Return the cooked garlic and shallot to the saucepan. Stir to incorporate. Simmer gently on low (small bubbles at the edges) for 3–5 minutes, whisking occasionally so sauce is smooth.

Add 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp ground nutmeg. Taste and adjust seasoning later as needed. Keep whisking to maintain an even texture.

Remove the saucepan from heat. Off the heat, gradually stir in 1 cup grated Parmesan cheese a handful at a time, whisking until melted and fully incorporated into the sauce. This will further thicken and give a creamy, glossy finish.

If using, stir in 1 tsp lemon zest and/or 1 tsp crushed red pepper flakes for brightness or heat. Taste and adjust salt and pepper as needed.

Stir in 2 tbsp finely chopped fresh parsley for a fresh finish. If the sauce becomes too thick, thin with up to 2–4 tbsp warm milk to reach desired consistency.

Serve immediately over pasta, steamed vegetables, chicken, or fish. The sauce will continue to thicken as it cools; reheat gently over low heat and whisk in a splash of milk or cream to loosen.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, whisking and thinning with milk if necessary.