Directions
- 1Preheat oven to 400°F.
- 2Slice the tops off the garlic bulbs.
- 3Drop the sliced garlic bulbs into a ramekin.
- 4Drizzle the garlic with olive oil.
- 5Roast the garlic for 40 to 45 minutes until very soft and golden.
- 6Cool the roasted garlic slightly and squeeze the cloves into a bowl.
- 7Mash the roasted garlic into a smooth paste.
- 8In a saucepan over medium-low heat, melt the butter.
- 9Add heavy cream and milk to the melted butter.
- 10Bring the mixture to a gentle simmer, do not boil.
- 11Whisk the roasted garlic paste into the cream mixture until completely smooth.
- 12Lower the heat.
- 13Gradually whisk in the Parmesan cheese until fully melted and smooth.
- 14Add salt, white pepper, and sugar.
- 15Simmer gently for 3 to 5 minutes until the sauce lightly thickens.
- 16Remove the sauce from the heat.
- 17Stir in a small amount of extra virgin olive oil.
- 18Taste and adjust seasoning if needed.
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 (Parmigiano Reggiano preferred)
- 6 g Kosher salt
- 0.5 g White pepper
- 2 g Sugar
- 15 g Extra virgin olive oil
Equipment
ovenramekinknivessaucepanwhiskbowl
Tips
- Keep the heat low once the cheese goes in to prevent graininess.
- You know the sauce is ready when it coats the back of a spoon and you can split it.
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