Roasted Garlic Sauce

"This is Bobby Flay's Sauce Can be used for noodles, shrimp, etc."
photo by a user photo by a user
Ready In:
3 cups




  • To roast garlic Preheat oven to 350°F.
  • Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper.
  • Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned.
  • Peel garlic.
  • Method for Sauce-----------.
  • In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths.
  • Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes.
  • Season to taste with salt and pepper.
  • Transfer to food processor and puree.
  • May be prepared up to two days ahead, covered, and refrigerated.
  • Bring to room temperature before serving.

Questions & Replies

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  1. I just love this recipe!
  2. I liked it a lot. I did change it a bit. I was in a hurry, so I boiled the garlc so the skins would come off easier, roasted them in the toaster oven for 20 minues. I used half the onion and used a potato masher to stir and smush the garlic and onion in the pan. I added garlic powder to taste and a splash of wine and a dash of salt when needed and some whole wheat flour to thicken. Then I threw in the pan drippings (lean chicken breast I cooked in olive oil and dry white wine) and it was DELISH!!
  3. I did not find this to be a good recipe as it was written. I followed the recipe exactly as written, but when the sauce didn't thicken up, and when I realised it was lacking any flavor, I added a few tablespoons of Parmesan. Only by adding a lot of salt could I even make this sauce palatable. I also found the onion flavor to be very unappealing. I may make something like this again, but I will have to change enough things to make it come together that it would be a different recipe. Sorry for the bad review, but it simply did not work for me.
  4. I really like this! I needed a sauce for a special cooking project and this fit the bill. The only problem was I needed it to be a bit thicker. So I spooned out 1/4 cup of the sauce into a bowl, whisked in 1/2 tablespoon of flour, and whisked the sauce back into the pot. Then I used an immersion blender to puree the sauce. Thanks for posting this recipe. Very easy to make and so much better than any bottled sauce.



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