What's great about this yummy sauce is that it can be used for dipping or over steamed veggies.
If using for pasta, cook your favorite pasta such as directed on package. Save any leftover sauce in the fridge.
1 head (bulb) of roasted garlic (not just a clove, the whole bulb)
5 Tbsp butter (or olive oil. preferably butter).
1 3/4 cup heavy cream (or half and half)
1 1/4 cup Parmesan cheese or Romano
1/2 tsp black pepper (or to taste)
2 tsp flour + 1 Tbsp heavy cream (add this to a separate bowl)
Remove cloves of roasted garlic and mash with a fork.
Mix the tsp of flour and 1 Tbsp of heavy cream in a separate bowl and SET ASIDE.
Over MED-LOW heat, in a sauce pan, add butter or olive oil and melt medium saucepan over MED-LOW heat, add butter and melt.
Add the garlic and stir.
Pour in the 1 3/4 cup cream gradually and heat to a simmer
Next, add the flour and cream mixture and mix until smooth. It will be thick, so keep mixing until all lumps are smooth.
Add in the cheese and black pepper. Continue to whisk until smooth.
in the black pepper and cheese.
Pour over your favorite pasta