Directions
- 1Slice the top off of the whole garlic bulbs.
- 2Place the bulbs in a ramekin and drizzle with olive oil.
- 3Roast in an oven at 400 degrees Fahrenheit until lightly golden and soft.
- 4Squeeze the roasted garlic out of the skin and mash into a smooth paste.
- 5Melt the unsalted butter in a pot over medium-low heat.
- 6Add heavy cream and milk to the butter and bring to a gentle simmer.
- 7Whisk in the roasted garlic paste until smooth.
- 8Lower the heat and gradually whisk in the grated parmesan cheese.
- 9Add the sugar and white pepper, whisking to combine.
- 10Taste the sauce and add salt as needed.
- 11Let the sauce simmer over low heat until it thickens.
- 12Remove from heat and whisk in the extra virgin olive oil.
Ingredients
- 2 whole garlic bulbs
- 10 g olive oil
- 60 g unsalted butter
- 600 g heavy cream
- 120 g whole milk
- 120 g parmesan cheese, very finely grated
- 6 g kosher salt
- 0.5 g white pepper
- 2 g sugar
- 15 g extra virgin olive oil
Equipment
kniferamekinpotwhiskgrater
Tips
- Grate the Parmesan as fine as you can; a microplane works best to prevent clumping.
- Keep the heat low once the cheese is added to prevent breaking the sauce.
- White pepper is preferred over black to keep the sauce light-colored and provide a smoother heat.
- The sugar is used to balance the salt and round out the garlic flavor, not to sweeten the dish.
- If the sauce thickens too much when reheating, warm it on low heat with a small splash of milk.
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