Sauté the Garlic:
In a medium saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
Make the Roux:
Stir in the flour and cook for another 1–2 minutes, whisking constantly. This forms a roux that will thicken your sauce.
Add Milk:
Slowly pour in the milk while whisking to avoid lumps.
Bring the mixture to a gentle simmer, stirring often. It will thicken in 3–5 minutes.
Add Cheese & Seasoning:
Stir in the Parmesan cheese, salt, and pepper.
Taste and adjust seasoning. Add a pinch of red pepper flakes or a little lemon juice if desired.
Serve:
Use immediately over pasta, chicken, steak, roasted veggies, or as a dip.
Garnish with chopped parsley for extra flavor and color.
✅ Tips:
For a smoother texture, you can blend the sauce before adding cheese.
Use roasted garlic instead of fresh for a sweeter, mellower flavor.
Want it dairy-free? Sub with plant butter, unsweetened non-dairy milk, and vegan cheese.
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