The wine and garlic are perfect accompaniments to this cream sauce that pairs great with any Olive Us pastas such as our Large Pasta Shells, Roasted Garlic Herb Fettuccine, or Trumpet Herb Blend. It all comes together within minutes and makes for a great weeknight meal!
- 1/4C Olive Us Garlic Olive Oil (or Single Varietal EVOO)
- 4 cloves garlic, crushed or minced
- 3 Tbsp white flour
- 3 Tbsp white wine
- 3C whole milk
- salt and pepper to taste
In a large saucepan over medium heat, add olive oil and garlic. Sauté for 1 minute, stirring intermittently, and not allowing the garlic to brown. Stir in the flour to create a roux. Stir constantly for about 2 minutes (again, ensuring the heat is kept at medium so the flour and garlic don’t burn). Deglaze the pan by adding the white wine and whisking quickly. Pour in the milk, stirring quickly with every addition to avoid creating lumps. Once the milk is all stirred in, let the sauce come to a low simmer, stirring frequently as it thickens. Once thickened (about 8-10 minutes), add salt and pepper to taste and remove from heat. Serve immediately and enjoy!
*Dried herbs such as basil, rosemary, oregano, and thyme can also be added if desired!
Makes 3 cups of sauce. Serves 6.