Step 1

Grate/mince the garlic and grate the parmesan (using the small holes on a grater/microplane).

Step 2

Melt butter in a skillet over medium heat. Once melted, add the minced garlic and sauté for 30 seconds, stirring often, so the garlic doesn't burn.

Step 3

Add the flour, stirring constantly for about a minute until golden.To use cornstarch, create a cornstarch slurry by mixing it with a few spoonfuls of milk instead of making a roux. Then add it to the sauce after all the cream is incorporated. Note that the amount needed will differ from flour.

Step 4

Slowly start incorporating the cream, little by little, stirring constantly. Then, season it with salt and pepper.

Step 5

Allow the creamy garlic butter sauce to simmer and thicken (usually 2-3 minutes).

Step 6

Add the parmesan, stir well, and remove the sauce from the heat.

Step 7

You can now either use the sauce as is. However, when using this for creamy garlic pasta, I always dilute it with some starchy pasta water, allowing it to simmer and thicken slightly to my desired consistency.

Step 8

Store: store any leftover sauce in an airtight container in the refrigerator for 4-5 days. It can become thick/gummy but will loosen up upon reheating and whisking. Freeze: allow the garlic alfredo sauce to cool and then transfer to airtight container/s (jars or containers) with a little headspace OR Ziplock bags (I like to portion mine). Store it in the freezer for up to 3 months. Upon thawing, the consistency can seem a little odd, but whisk it well when reheating, and it should sort itself out. Reheat: you can reheat the garlic cream sauce gently on the stovetop or in the microwave until piping hot (or at least 165ºF/74ºC). You may need an extra splash of cream or milk to bring it back to your desired consistency.