Roasted Garlic Peppercorn Sauce

Roasted Garlic Peppercorn Sauce

69
Robin C 0

"A rich roasted garlic white sauce made with a blend of peppercorns to give it a more exotic flavor. Toss with favorite cooked pasta and grated cheese (Asiago is great!)."

Ingredients

1 h 5 m {{adjustedServings}} servings 144 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.
  2. Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin, and mash. Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.
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Reviews

69
  1. 94 Ratings

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This sauce was quite tasty on Gnocchi I. To begin any white sauce, I always cook the butter with the flour for a few minutes to eliminate that floury taste sometimes associated with white sauce...

I liked the taste of this--flavorful, but mild. I'd suggest using only 1 Tbsp of flour, since the sauce DOES get rather thick, and pepper instead of peppercorns, since I don't like eating them o...

This recipe is fabulous and easy. It is a great garlic base that leaves plenty of room for experimentation. I agree that it asks for way too much peppercorn, I only add about 1/3-1/2, and in m...