Garlic Pepper Sauce

    1 hour 5 minutes

    This is a rich white sauce based on garlic and mixed peppercorns. Great with pasta, chicken and fish.

    116 people made this

    Serves: 4 

    • 1 whole head garlic
    • 1 teaspoon olive oil
    • 2 tablespoons butter
    • 1 1/2 tablespoons plain flour
    • 1 1/2 cups (375ml) milk
    • 1/2 teaspoon salt
    • 1 tablespoon ground mixed peppercorns
    • 1 pinch ground nutmeg

    Preparation:10min  ›  Cook:55min  ›  Ready in:1hour5min 

    1. Preheat the oven to 170 degrees C. Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.
    2. Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin and mash. Stir garlic into the sauce, and season with salt, peppercorns and nutmeg.

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    Reviews in English (73)


    This sauce was quite tasty on Gnocchi I. To begin any white sauce, I always cook the butter with the flour for a few minutes to eliminate that floury taste sometimes associated with white sauces, then add the liquid. This sauce thickened a bit more than I wanted, so I thinned it with a splash of white wine. Also, I didn't use measure the peppercorns, just used a few good turns of the pepper mill. Omitted the nutmeg, but used cayenne instead. Very good with freshly grated Parm... thanks!  -  01 Jun 2006  (Review from Allrecipes USA and Canada)


    I liked the taste of this--flavorful, but mild. I'd suggest using only 1 Tbsp of flour, since the sauce DOES get rather thick, and pepper instead of peppercorns, since I don't like eating them or picking them out. I sprinkled chicken with lemon pepper seasoning, garlic powder, and onion powder, and baked it in the oven ahead of time, then cut up and put in the sauce after it was done. I served over penne.  -  17 Dec 2006  (Review from Allrecipes USA and Canada)


    This recipe is fabulous and easy. It is a great garlic base that leaves plenty of room for experimentation. I agree that it asks for way too much peppercorn, I only add about 1/3-1/2, and in my opinion that flavor can be added at the table. I have tried this dish several different ways: firstly, marinade some chicken breasts in Italian dressing and grill, then dice and toss into the pasta (I like to use angel hair) serve with bread, a salad and a nice wine and you have a great date meal. I have also stirred in chopped or whole grilled shrimp, or served it on the side with shrimp scampi as well as steak. For a low fat alternative, I use 2% milk and light cheeses. Just be creative and have fun with it!  -  23 Jul 2007  (Review from Allrecipes USA and Canada)