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Creamy Garlic Sauce uses just 6 ingredients for an easy sauce recipe you will want to use with everything from pasta to pizza! This deliciously creamy garlic sauce is so flavorful and ready in less than 20 minutes.
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Garlic Sauce Recipe
My garlic white sauce recipe uses just six ingredients: flour, butter, garlic, parmesan, parsley, and half-and-half. It's a creamy roasted garlic sauce that is the perfect consistency for all kinds of dishes. I first tried this white cream sauce recipe drizzled over pizza, and I've been a fan of it ever since.
This creamy white garlic sauce is a dream come true. My family and I love cream sauce recipes and anything garlicky, and this sauce... oh! It's the best of both worlds! It's easy to make, versatile, and so, so flavorful.
I'm going to show you how to make a white pizza sauce that is out of this world delicious. You will want to add it to everything!
This sauce is amazing!! I did white cheddar instead of parm and evaporated milk with a splash of milk instead of heavy cream, my favorite recipe for garlic sauce so far!!
Haley
Creamy Garlic Sauce Ingredients
- Butter
- Minced fresh garlic
- All-purpose flour
- Half and half
- Parmesan cheese
- Parsley or fresh herbs
How to Make Garlic Sauce
- In a skillet or small saucepan, melt butter over medium heat, then add garlic and cook for 30 seconds or until fragrant. Stir constantly so the garlic doesn't burn.
- Add in flour, stirring, and cook for about 1 minute, until lightly browned. Stir frequently. Whisk in half and half gradually and season with salt and pepper.
- Simmer until it thickens, about 1-2 minutes - keep stirring now and then. Whisk out any lumps that form. Cook the sauce just until it thickens. When it thickly coats the back of a spoon, it's ready.
- Stir in Parmesan and parsley, then remove the pan from heat. Serve immediately for best results. It will thicken further off heat. Serve with dishes like pasta, pizza, chicken wings, beef, and more!
Garlic White Sauce Tips
- Stir frequently throughout the cooking process. You don't want the garlic to burn or the sauce to become lumpy.
- Cook the sauce just until it thickens. When it thickly coats the back of a spoon, it's ready.
- Serve immediately for best results. It will thicken further off heat.
This sauce is super easy to do and it tastes great.
Chanseang
What to Serve with White Garlic Sauce
Everything! Okay, I'm exaggerating a little bit. But this garlic white sauce is delicious on so many dishes, listing them all is just impossible!
- garlic sauce for pasta, like spaghetti or linguine
- as a garlic dipping sauce for bread
- garlic sauce for chicken wings
- white sauce lasagna or mac and cheese is delicious!
- Garlic sauce for shrimp
- drizzled as a Lebanese garlic sauce recipe over dishes like Lebanese beef kebabs
- white garlic sauce for pizza crust - This is a must-try
- I also love using white garlic sauce on Loaded Burgers. The amount you can use this incredible creamy sauce recipe for is almost endless!
- I love to use this recipe instead of mayonnaise on sandwiches.
- It is the perfect dip for vegetables too!
Garlic Sauce FAQs
Yes! You can make this easy white sauce 3-4 days in advance. Store in an airtight container in the refrigerator and reheat over low heat on the stove.
You sure can. This sauce actually freezes quite well. I love making a big batch and freezing it for future uses.
The sauce was easy to make and a very delicious dip!
Angela on Pinterest
Garlic Sauce Recipes
- Garlic Butter Sauce
- Garlic Parmesan Sauce
- Garlic Chili Sauce
- Garlic Lemon Butter Sauce
- Honey Garlic Sauce
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Garlic Sauce
Equipment
- Whisk
- Large non-stick skillet
Ingredients
- 4 tablespoons butter salted
- 4 cloves garlic grated, or 1 tsp. minced garlic
- 2 tablespoons all-purpose flour
- 2 cups half and half
- ⅓ cup Parmesan cheese freshly grated
- 2 tablespoons fresh parsley 1-2 tablespoons, or 2 teaspoons dried parsley
Instructions
- In a large skillet, melt butter over medium heat, then add garlic and cook for 30 seconds or until fragrant. Stir constantly so the garlic doesn't burn.
- Add in flour, stirring, and cook for about 1 minute, until lightly browned. Stir frequently. Whisk in half and half gradually and season with salt and pepper.
- Simmer until it thickens, about 1-2 minutes - keep stirring now and then. Whisk out any lumps that form. Cook the sauce just until it thickens. When it thickly coats the back of a spoon, it's ready.
- Stir in Parmesan and parsley, then remove pan from heat. Serve immediately for best results. It will thicken further off heat.Serve with dishes like pasta, pizza, chicken wings, beef, and more!
Notes
- Stir frequently throughout the cooking process. You don't want the garlic to burn or the sauce to become lumpy.
- Cook the sauce just until it thickens. When it thickly coats the back of a spoon, it's ready.
- Serve immediately for best results. It will thicken further off heat.
Nutrition
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Kathy says
This was very easy to make, excellent detail to instructions, and was delicious over lemon and cheese ravioli. Have enough sauce left for 1 more meal...
Isabel Laessig says
That's awesome, Kathy! Thank you so much and we're so glad you enjoy it!
Christina John says
Made this sauce for vegetable lasagna a day ahead. I hope it makes it till then! So easy, and SO SO GOOD! I want to drink it!!!👍😋
em says
It should hold up very well, Christina! Enjoy - thank you so much!
Michael says
Quick, easy, and delish!
em says
So glad you enjoyed it, Michael! Thank you!
Wongama says
What is half and half in this recipe?
em says
Hi! Half & Half is essentially a mixture of heavy cream and milk - you should be able to buy it bottled with that name. You can use milk or cream instead, but if you use milk it will be somewhat thinner, and if you use cream it will be a little thicker. Enjoy!
Liz says
I loved this and so simple! I did add a little bit of chicken cube stock to give it a chicken taste and quick pour of white wine to thin out a bit. Super simple and delicious.
Isabel Laessig says
Thank you so much, Liz! I am so glad you enjoyed it.
Arina says
I'm a little confused by the ingredient, are we supposed to use salted butter or is salted just the better option than unsalted butter? And if I don't have salted, can I just use unsalted but with a little added salt?
Isabel Laessig says
Hi Arina! I use salted butter for this recipe, but you can use either. It's up to your preference.
Todd Ledford says
Excellent Sauce, I used it for a Mediterranean Pizza, (Artichoke Hearts, Kalamata Olives, Red Onion, Mozzarella, Parmesan and Feta Cheese) which turned out FANTASTIC!!! How long will the sauce keep in the refrigerator?
Isabel Laessig says
Very happy to hear you enjoyed it, Todd! The sauce should keep for about 3-4 days or so.