Garlic White Sauce (Print Version)
# Ingredients:
→ Key Sauce Components
01 -
1 cup whole milk
02 -
1/4 tsp black pepper, ground
03 -
1/4 tsp kitchen salt
04 -
1/4 tsp oregano, dried
05 -
2 tbsp butter (unsalted)
06 -
3 tbsp plain flour
07 -
4 garlic cloves, minced
08 -
1/2 cup Parmesan cheese, freshly shredded
# Instructions:
01 -
Put a small pan on medium heat and let the butter completely melt into a liquid.
02 -
Toss the minced garlic into the melted butter. Give it a stir and let it cook for 30 seconds, just until you catch that garlicky aroma. Don’t let it get brown.
03 -
Dust the flour, oregano, black pepper, and salt over the mixture in the pan. Keep stirring to make a smooth, lump-free paste. Let it cook for 1–2 minutes so the raw flour taste goes away.
04 -
Gradually pour in the milk while whisking nonstop. Keep stirring until the mixture becomes thick and perfectly smooth.
05 -
Take the pan off the heat and mix in the Parmesan cheese. Stir constantly until it melts and the sauce turns creamy. It’s good to use right away or let cool and store in a sealed jar.
# Notes:
01 -
You can keep this sauce in the fridge for 3 days if it’s in a tightly sealed container.