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Creamy garlic rosemary sauce in a bowl, served with fresh rosemary and toasted bread.
Rich and creamy garlic sauce with rosemary

Creamy Garlic and Rosemary Sauce

Author: Flavelo
Sauces and Gravies Recipes
This sauce is the 'little black dress' of the kitchen: simple, elegant, and goes with everything. The secret lies in taming the garlic. Instead of its raw, sharp power, we sauté it in butter to coax out its sweeter, nutty side, embraced by creamy richness and the forest scent of rosemary. A well-made béchamel-based sauce that elevates even the simplest roast chicken to a festive meal.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 190 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan: Preferably heavy-bottomed for even heat distribution.
  • Whisk: Essential for lump-free mixing.
  • Lemon squeezer: For fresh flavor.

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Melt the butter over medium heat. Add the crushed garlic and chopped rosemary, then sauté for 30 seconds until fragrant.

Tip: Aromatic compounds dissolve best in fat. This 'blooming' results in much more intense flavor than just boiling them in liquid.
2 ✓

Sprinkle in the flour and whisk quickly with the butter. Cook for another minute until it turns a light blonde color (making a roux).

Tip: The flour granules need to heat up for the starch to 'open', allowing them to absorb liquid for thickening.
3 ✓

Remove from heat for a moment and, while whisking constantly, pour in the cream in a thin stream.

Tip: Equalizing the temperature and constant whisking prevents the flour from clumping.
4 ✓

Return to heat, season with salt, pepper, and add the lemon juice. Simmer on low heat for 3-4 minutes until thickened.

Tip: The acidity of the lemon cuts through the richness of the cream, keeping the sauce balanced rather than heavy.
5 ✓

Taste and serve immediately. If a skin forms on top, stir before serving.

Tip: Cream sauces thicken significantly as they cool due to starch setting, so serve hot.

Recipe FAQ

The sauce is too thick, what should I do?
Loosen it with a little milk or water until it reaches the desired consistency.
Can I use dried rosemary?
Yes, but it has a more intense flavor. Use half the amount and crush it between your fingers before adding to the butter.
Can I freeze the leftovers?
Not recommended; cream-based sauces often separate and become grainy when thawed.

Ingredients

  • 1 sprig Fresh Rosemary (finely chopped)
  • 3 cloves Garlic (crushed)
  • 3/4 cup Heavy Cream (or Cooking Cream)
  • 1 tbsp Butter
  • 1 tbsp All-Purpose Flour
  • 1/2 tsp Salt
  • 1/4 tsp Ground White Pepper
  • 1 tsp Fresh Lemon Juice