Roasted Garlic Peppercorn Sauce Recipe -
Roasted Garlic Peppercorn Sauce Recipe

Roasted Garlic Peppercorn Sauce

Recipe by  

"A rich roasted garlic white sauce made with a blend of peppercorns to give it a more exotic flavor. Toss with favorite cooked pasta and grated cheese (Asiago is great!)."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    55 mins

    1 hr 5 mins


  1. Preheat the oven to 325 degrees F (165 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 More Reviews

Most Helpful Positive Review
Jun 01, 2006

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!

Most Helpful Critical Review
Oct 13, 2011

I'm only giving it 3 stars cause if you follow the recipe it doesn't thicken untill it's cooled and it didn't have alot of garlic flavor and the pepper flavor was non existent, but with a few changes it makes a good sauce

Dec 17, 2006

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.

Jul 23, 2007

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!

Apr 07, 2005

Delicious. Cheated and used jarred roasted garlic as a timesaver. Also used heavy cream.

Aug 10, 2003

This was great! I served it over Blackened Salmon Fillets (from allrecipes) and chilie flavored pasta. It is worth the time!

Sep 15, 2009

This is superb. Roasting the garlic is key. I usually double the recipe. Also, I cook the flour and butter together first. Very creamy and flavorful.

Oct 26, 2004

I had some leftover baked garlic and was looking for a way to use it...this sauce was terrific. So yummy!! Thanks. Susan


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  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 372 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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