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Creamy rosemary and garlic sauce in a bowl, served with fresh rosemary and toasted bread.
Rich and creamy garlic sauce with rosemary

Creamy Rosemary and Garlic Sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce is the 'little black dress' of the kitchen: simple, elegant, and goes with everything. The secret lies in taming the garlic. We don't use its raw, pungent power, but by sautéing it in butter, we coax out its sweeter, nuttier side, embraced by the creaminess of the sauce and the forest scent of rosemary. A well-made Béchamel-based sauce that elevates even the simplest roast chicken to a festive dish.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 190 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan: Preferably heavy-bottomed for even heat distribution.
  • Whisk: Essential for lump-free mixing.
  • Lemon squeezer: For fresh flavour.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Melt the butter over a medium heat. Add the chopped garlic and rosemary, then sauté for half a minute until fragrant.

Tip: Aromatic compounds dissolve best in fat. That's why sautéing in fat results in a much more intense flavour than just boiling them in liquid.
2 ✓

Sprinkle over the flour and mix quickly with the butter. Cook for another minute until it turns a light straw colour (making a roux).

Tip: The flour particles need to heat through so the starch granules 'open up', allowing them to absorb liquid for thickening.
3 ✓

Remove from the heat for a moment, and whilst stirring constantly, pour in the cream in a thin stream.

Tip: Equalising the temperature difference and constant stirring prevents the flour from clumping together.
4 ✓

Return to the heat, season with salt and pepper, and drizzle in the lemon juice. Simmer on a low heat for 3-4 minutes until thickened.

Tip: The acidity of the lemon juice 'cuts through' the richness of the cream, so the sauce won't be cloying but fresh and balanced.
5 ✓

Taste and serve immediately. If a skin forms on top, give it a stir before serving.

Tip: Cream sauces thicken significantly as they cool due to the starch setting, so serve hot.

Recipe FAQ

The sauce is too thick, what should I do?
Loosen it with a little milk or water until it reaches the desired consistency.
Can I use dried rosemary?
Yes, but its flavour is more intense. Use half the amount and crush it with your fingers before adding to the butter.
Can I freeze the leftovers?
Not recommended; cream and flour-based sauces often separate and become grainy upon thawing.

Ingredients

  • 1 sprig fresh rosemary (finely chopped)
  • 3 cloves crushed garlic
  • 200 ml single cream (or cooking cream)
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 0.5 tsp salt
  • 0.25 tsp ground white pepper
  • 1 tsp freshly squeezed lemon juice