Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon white pepper
- Salt to taste
- Optional: Fresh parsley for garnish
Instructions
- Begin by melting the butter in a saucepan over medium heat. Add the minced garlic and finely chopped shallot.
- Once fragrant, add the flour to the melted butter and stir to form a smooth roux.
- Gradually pour in the whole milk while whisking continuously to avoid lumps, cooking until thickened.
- Whisk in the white pepper and season with salt. Optionally, garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, adding a splash of milk if needed to restore creaminess.
- Serves well with roasted vegetables, pasta, or as a dip for fresh bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Continental
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
