Rosemary and Roasted Garlic White Sauce


White sauce, or béchamel, is a quick and sumptuous sauce for casseroles, pasta, scalloped potatoes, creamy soups, pizzas, chicken, open-faced sandwiches, stir-frys, and anything thing else you can think of! imported from Recipe Import


garlic ( bulbs)
3 teaspoons
olive oil
1 teaspoon
salt (or more)
1 cup
2 tablespoons
2 tablespoons
all-purpose flour
1⁄4 teaspoon
cayenne pepper
1⁄4 teaspoon
black pepper
1 teaspoon
dried rosemary


1. Preheat the oven to 400˚F. Clean the heads of garlic from any visible dirt. Remove the top stem of the garlic, so that the tips of the individual cloves are visible. Drizzle with olive oil and salt to your liking. Place in a pan in the oven. Cook until soft, about 30 minutes. Set aside to cool until needed.

2. Add milk to small sauce pan. Sprinkle with rosemary and gently heat over medium heat until the milk is barely simmering. Remove from heat and cover.

3. In another small sauce pan, melt butter. Once melted, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring continuously.

4. Gradually add the warm milk, whisking to combine. Add the cayenne and black peppers. Increase heat to medium and continue to whisk until the sauce has thickened. Add the roasted garlic. Transfer to blender and blend until mixture is well combined.

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