Roasted Garlic Sauce

Create your own healthy flavorful roasted garlic sauce for a zesty dinner, or as a drizzle for steamed vegetables like broccoli, green beans, baby carrots, or cauliflower.

Roast 3 heads of garlic by placing the whole garlic heads on tinfoil, lightly drizzle them with olive oil (if desired) wrap them tightly in the tinfoil and bake them at 400F for 30-35 minutes.

Remove from oven, cool. (or you can eat them straight with a fork at this point!)

I created this recipe from a recipe in the newspaper for garlic soup. To create the delicious roasted garlic sauce, no peeling necessary.

Roasted Garlic Sauce 

You’ll Need:
3 full heads of garlic, unpeeled
4 T. butter
3 T. flour
1 1/2 cups chicken broth or one 14.5 oz can of chicken broth

First roast 3 heads of garlic (by placing whole garlic heads on tinfoil and baking). Remove from oven, cool.

Once the garlic cools, squeeze out the cloves into a bowl. Since they’ve been roasted, they will easily pop out of the peelings.

In a medium saucepan, melt 4 tablespoons of butter and add the garlic cloves. Saute over low heat for about 5 min. Then add flour. Stir in and cook the flour for about 5 min. It will form a moist pasty texture.

Add chicken broth. not all at once though. You need to incorporate the roux.

Cook for about 10 minutes and toss with your favorite noodles.

Soooooo Good!!

Notes: If you are using canned chicken broth, it is not necessary to add additional salt to the sauce. You may however wish to add 1/4 tsp freshly ground black pepper and up to 1 tablespoon freshly chopped parsley (for a splash of color).

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