Garlic Cream Sauce or Vegetable Dip Recipe

From Dorothy McNett's Recipe Book.

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Garlic Cream Sauce or Vegetable Dip

From Dorothy McNett's recipes at Serve over baked potatoes, cooked vegetables, or grilled meats or baked salmon. Add some grated cheese and you will have a deluxe cheese sauce. For a great dipping sauce to serve with raw or grilled vegetables, reduce the milk to about 1 1/2 cups.

4 tablespoons extra virgin olive oil (or butter)
3-4 (or more!) cloves garlic, slivered
4 tablespoons all purpose unbleached flour
1/2 teaspoon fine sea salt
1/4 teaspoon white pepper
1 1/2 - 2 cups milk

In glass or ceramic batter bowl, heat oil or butter with garlic slivers 2-3 minutes in microwave. Whisk in flour, salt, and pepper. Whisk in milk, using 1 1/2 cups if making a dip, or 2 cups if making a sauce. Cook 2 minutes. Whisk well. Cook another 2-3 minutes, or until thickened, adding more liquid if needed to make the desired thickness. If making a cheese sauce, add and whisk to melt.

Recipe created 2001-07-31.

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