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Roasted Garlic Peppercorn Sauce

Robin C

"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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1 h 5 m servings 144 cals
Original recipe yields 4 servings


  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 71
  1. 96 Ratings

Most helpful positive review

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 sauce...

Most helpful critical review

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 ch...

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Most positive
Least positive

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 sauce...

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 o...

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 m...

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

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

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.

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

I used this sauce to re-create a dish that I love at a local Italian recipe. I did not roast the garlic, but added less. I also added only 1 Tablespoon of flour. Finally, I used fresh ground ...

What a delicious sauce! I didn't have any nutmeg, but it still turned out wonderful. I served it over linguine with some Cajun grilled chicken. A very versatile time we'll try it wi...