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roasted garlic sauce
5 from 1 vote

Roasted Garlic Sauce

Deeply mellow garlic with a hint of nutty caramelization around the edges and smoothed out with the richness of a tad of cream. Oh yeah... I'm talkin' about creamy Roasted Garlic Sauce!

Course Sauce
Cuisine French
Keyword cream sauce, mother sauce, roasted garlic, secondary sauce, white sauce
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 62 kcal
Author Madalaine


  • 1 head garlic
  • 2 teaspoons olive oil
  • 2 tablespons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 onion


  1. Preheat oven to 350F/175C.

  2. Cut garlic cross-wise and wrap loosely in tin foil but seal tightly.

  3. Bake for 45 minutes or until garlic cloves are soft and mushy.

While garlic is roasting, make bechamel sauce.

  1. In a sauce pan over medium heat, melt butter.

  2. After butter has melted, sprinkle flour over and let cook for 2 minutes.

  3. Pour in the milk and whisk constantly as it comes up to a boil.

  4. Immediately lower heat to a simmer after it starts to boil.

  5. Add bay leaf, salt, pepper, onion, and nutmeg. Simmer for 5 minutes then turn off heat.

  6. When garlic is done, remove cloves from paper and mash into a paste.

  7. Stir the roasted garlic paste into the sauce and simmer for 5 minutes.

  8. Taste and adjust seasoning as needed.

Recipe Video

Nutrition Facts
Roasted Garlic Sauce
Amount Per Serving
Calories 62 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 171mg7%
Potassium 118mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 106IU2%
Vitamin C 2mg2%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.