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QuestionHow do you thicken creamy garlic sauce?
Jillian Fae DowningJillian Fae Downing is a Private Event Chef, Chef Educator, and the Owner of Jillian Fae Chef Services based out of Temecula, California. With 12 years of experience, she specializes in menu planning and menu research and development. Jillian Fae holds an Associate of Science in Culinary Arts from Orange Coast College and a BA in Mass Communication and Media Studies from Arizona State University. She is also a member of the American Culinary Federation and the American Personal and Private Chef Association.
Private Event Chef & Chef EducatorIf you want a roux-based sauce, start with your garlic and your fat component. Add flour and then add milk or cream to thicken your sauce quicker. -
QuestionCan I use milk instead of the heavy cream?
Community AnswerYou can, but your sauce will be thinner and may require the addition of cornstarch or flour to thicken it up. -
QuestionCan I use reduced cream instead of normal cream?
Community AnswerYes, it really doesn't matter. -
QuestionCan I use margarine as a substitute?
Community AnswerYes. -
QuestionCan I use something other than flour to thicken it?
Community AnswerYou need some type of flour to make the roux as it's the unique reaction between flour and fat that provides its thickness. However, if you have a gluten sensitivity, you can substitute with sweet rice flour for a gluten-free roux.
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QuestionCan I use onions instead of garlic?
Community AnswerGarlic is better for flavor - if you don't want the garlic flavor onion could work. If onion is used it would be good to saute the onions before adding the roux.
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QuestionCan I use minced garlic?
Community AnswerMethod one uses minced garlic and method two uses roasted garlic. You can substitute the roasted garlic in method two for minced, but it's not quite the same.
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QuestionDoes this have to have the Parmesan cheese? Can I leave it out or substitute with another cheese?
Cora WestCommunity AnswerYou can leave it out or you can substitute it, to your taste. It doesn't really matter, but it's better if you don't substitute it, because the cheese makes it thicker, and gives it the creamy texture. -
QuestionHow can I preserve my garlic sauce for a long time?
Community AnswerVacuum-seal the leftovers and put it in the freezer.
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QuestionDo I have to use bouillon or can I just use heavy cream?
Community AnswerNo, you don't have to use it but it adds flavour. So, season well if you're not using it. You could use other stock cubes too, don't worry to much about the type.
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