Ingredients
Sauce Ingredients
- 2 Tablespoons unsalted butter
- 6 cloves garlic (grated or finely minced, about 1 Tablespoon)
- 2 Tablespoons flour
- 1 1/2 cups half and half
- ½ cup chicken stock (or vegetable stock or water)
- 2 Tablespoons fresh parsley (minced)
- Kosher salt (to taste)
- Fresh black pepper (to taste)
Instructions
- Melt Butter and Cook Garlic: Melt the butter in a large skillet over medium heat. Add the grated or finely minced garlic and cook for about 30 seconds until fragrant, being careful not to brown the garlic.
- Add Flour: Sprinkle the flour over the butter and garlic mixture. Cook while stirring continuously for 1-2 minutes until the flour turns lightly golden to remove the raw taste.
- Whisk in Liquids: Gradually whisk in the half and half followed by the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer for 1-2 minutes until the sauce thickens to a creamy consistency.
- Season and Finish: Stir in the minced fresh parsley, then season with kosher salt and fresh black pepper to taste. Remove from heat and serve immediately with your choice of pasta, chicken, shrimp, or vegetables.
Notes
- Use vegetable stock or water as a substitute for chicken stock to make this sauce vegetarian.
- For a dairy-free version, substitute half and half with coconut milk or other plant-based cream alternatives.
- Make sure to cook the flour long enough to avoid a raw taste, but do not let it brown too dark.
- Fresh garlic yields the best flavor, but garlic powder can be used in a pinch.
- This sauce can be prepared in under 10 minutes, perfect for quick weeknight meals.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
