Cheesy Garlic Sauce with Cheese and Cream
A versatile sauce that goes with almost any dish. Just think about it: many side dishes will taste completely different, whether it is boiled broccoli or oven-baked potatoes, and of course this sauce is perfect with Italian pasta. It can also be served with fish, poultry, or meat. Croutons are another excellent option.
Updated : 04 June, 2026
Easy
About 20 min.
Ingredients
60 grams
Butter
2
Garlic
10 grams
Wheat flour
250 milliliters
Heavy cream
75 grams
Parmesan
1.5 grams
Pepper
1.5 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. It is best to choose dairy cream with 33% fat. You can use less fatty cream, but I would not recommend anything below 20%, because the sauce should turn out very aromatic and creamy. The tenderness of the sauce depends greatly on the choice of cream. It is better not to replace Parmesan with other hard cheeses, because it has a very rich and vivid flavor, and it is difficult to find a good substitute. That said, cheddar would also work very well in this sauce.
Step 2
Put the butter into a saucepan and melt it over medium heat. Do not let the butter boil or foam. Meanwhile, peel the garlic and chop it very finely with a knife. If you chop the garlic too coarsely, the sauce will not be smooth. Once the butter has melted, increase the heat, add the chopped garlic, and fry it lightly, just until the butter develops a pleasant aroma. Do not cook the garlic until it browns too much.
Step 3
Sift the wheat flour into the saucepan through a sieve and stir quickly. Be sure to sift the flour, as this helps prevent lumps, and lumps are not wanted in the sauce. Cook the flour for 1-2 minutes, stirring with a silicone spatula.
Step 4
Next, pour the cold cream into the saucepan in a thin stream. The cream should be added gradually for the same reason, to avoid lumps, and because it is cold from the refrigerator, the sauce will turn out thicker and smoother. Stirring constantly, continue to cook the sauce over low heat until it thickens slightly. Do not overcook it, though; the sauce should still flow from the spatula.
Step 5
Add black pepper, salt, and the grated Parmesan. Freshly ground pepper is best because it gives more aroma. I recommend buying Parmesan already grated, because it is very difficult to grate it that finely at home. Stir the sauce and remove it from the heat. Let it cool slightly, then taste it and, if needed, season it with a little more salt and pepper.
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