This was a bit of an experiment to make a very garlic-ie, not bland but not loaded with butter and heavy cream, creamy sauce. And I must say that it turned out quite well.
I used three mutantly large garlic cloves, sliced thin. Start them in a cold pan with a good size pat of butter and a little olive oil to keep from burning. Once the butter starts to bubble, stir in two spoonfuls of flour to make a roux. Don’t let it get too dark, but wait till it turns a nice tan color then stir in chicken stock and milk–probably about two cups total, split pretty evenly between stock and milk.
Keep stirring until it boils, then turn it off and add a handful of grated cheese. I added two big spoonfuls of jarred tomato sauce and stirred it in to get that lovely pink color you see. Add plenty of salt and pepper and you’re done. I served it over pasta with broccoli, cauliflower and onions.
**Update: This recipe was tried by one of my readers with great success! She writes:
“You’re right – it was yummy!! As you know, most of my family are not cooks and I always get frustrated trying to make new things. So…………I tried it – it was pretty simple and very tasty. Thanks! I love trying new things now!!”
She included a picture of her sauce–it looks awesome. So glad the recipe worked out!