Description
This Roasted Garlic Cream Sauce is silky, flavorful, and incredibly versatile! Made with roasted garlic, butter, cream, and Parmesan, it’s the perfect sauce to elevate pasta, chicken, or roasted vegetables. The slow-roasted garlic adds a deep, sweet flavor that makes this sauce irresistible!
Ingredients
Units
Scale
- 1 whole head of garlic
- 1 tbsp olive oil
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup milk (or more cream for extra richness)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/2 tsp dried Italian seasoning (or fresh thyme/basil)
- 1 tbsp all-purpose flour (optional, for thickening)
Instructions
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Roast the Garlic
- Preheat oven to 400°F (200°C).
- Slice the top off the garlic head to expose the cloves slightly.
- Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden brown. Let cool, then squeeze out the roasted garlic cloves.
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Make the Sauce Base
- In a saucepan over medium heat, melt butter. Mash the roasted garlic and stir it into the butter.
- If using flour, whisk it in and cook for 1 minute to remove the raw taste.
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Add the Cream & Cheese
- Slowly pour in the heavy cream and milk, stirring constantly.
- Stir in Parmesan, salt, pepper, red pepper flakes, and Italian seasoning. Simmer for 3-5 minutes until the sauce thickens slightly.
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Blend (Optional)
- For an ultra-smooth sauce, blend it using an immersion blender or regular blender.
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Serve & Enjoy
- Use immediately over pasta, chicken, steak, or veggies. Garnish with extra Parmesan and fresh herbs if desired!
Notes
- Want a thinner sauce? Add a splash of chicken broth or extra milk.
- For extra richness, stir in a bit of cream cheese.
- Make it dairy-free by using coconut milk and nutritional yeast instead of Parmesan.
- Store leftovers in an airtight container in the fridge for up to 4 days.