Creamy Garlic White Sauce (no flour)

This warm, luscious, creamy garlic white sauce without flour is something you definitely want at your dinner table, especially with chicken and mashed potatoes. And especially when you want to impress someone and test them for hidden vampire DNA. With five simple ingredients, this gluten-free Bechamel-like creamy white sauce is great for baked chicken legs and comes together in about 10-12 minutes. I can also imagine it will be great with other meat, pasta, lasagna, rice-based dishes as well as mushrooms.

And if you’re feeling as intimidated as I usually am to make a sauce like this one…one that requires you to whisk and be careful – don’t be. This one is actually super easy and there will be no lumps as long as you keep the heat lower and whisk continuously.

Creamy Garlic White Sauce

The secret to making this garlic white sauce thick and creamy without flour is that we’ll use gluten-free oats. I know it sounds weird, but I’ll show you how below. It’s actually – duh, why haven’t I always been doing this.

Other than oats you’ll need whole milk, garlic, salt and pepper and butter or olive oil.

I do love tzatziki, but sometimes you want something more cozy, especially during the colder months. What makes this white sauce absolutely irresistible is its creaminess, warmth and of course – the garlic flavor.

How To Make Creamy Garlic White Sauce

1. Before we start heating things up, we will need to add a tbsp of oats to one cup of milk and let that sit for about 5 minutes.
2. Then we blend at high speed until smooth.
3. Now, while the oats are soaking, you want to peel and mince some garlic for the sauce. If you want to, you can also add in some fresh herbs like thyme or oregano. I was pretty generous with the garlic and used 3 garlic cloves for that one cup of milk. But as the instructions for garlic usually go – measure with your heart.
4. Once you’ve blended the oats with the milk until smooth, grab a pan and heat up some butter or olive oil. I used olive oil. Saute the minced garlic for a minute or so (not too long or at a high temperature to prevent burning).
5. Reduce the heat to medium low and start adding in the blended milk in portions, stirring with a whisk continuously. I usually add the milk in 3 portions.
6. Keep stirring until the sauce thickens. It took me around 5-6 minutes of continuous stirring for the sauce to thicken and become creamy.

How To Serve Garlic White Sauce

My favorite way to serve this creamy white sauce is with baked chicken legs and mashed potatoes for a real cozy food coma. Baked turkey legs work as well.

You can probably even serve it with pasta or rice. Or use it to top lasagna OR moussaka – you will probably need to add some cheese too.

Whatever you decide to to, it’s such a cozy, delicious upgrade for dinner and everyone loves it. As in, you just can’t make enough of it.

Can You Store Garlic White Sauce?

Yes! In case you have any, you can store leftovers in the fridge in an airtight container for a few days. Reheating works in the microwave. It probably also works in a waterbath on the stove.

I hope you enjoy it!

Creamy Garlic White Sauce (No Flour)

Yield: 4

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 7 minutes

Made with 5 simple ingredients in about 12 minutes, this Bechamel-like warm, creamy garlic white sauce without flour is perfect for chicken, pasta or lasagna. Gluten-free and easy to prepare!

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Ingredients

• 1 cup whole milk
• 1 1/3 tbsp oats
• 3 garlic cloves
• 1 tbsp olive oil
• Salt and pepper
• Optional: fresh herbs

Instructions

1. Before we start heating things up, we will need to add a tbsp of oats to one cup of milk and let that sit for about 5 minutes.
2. Then we blend at high speed until smooth.
3. Now, while the oats are soaking, you want to peel and mince some garlic for the sauce. If you want to, you can also add in some fresh herbs like thyme or oregano. I was pretty generous with the garlic and used 3 garlic cloves for that one cup of milk. But as the instructions for garlic usually go - measure with your heart.
4. Once you've blended the oats with the milk until smooth, grab a pan and heat up some butter or olive oil. I used olive oil.
5. Next, saute the minced garlic for a minute or so (not too long or at a high temperature to prevent burning).
6. Reduce the heat to medium-low and start adding in the blended milk in portions, stirring with a whisk continuously.
7. I usually add the milk in 3 portions and it took around 5-6 minutes of continuous stirring for the sauce to thicken and become creamy.
8. Once done serve the sauce with chicken, other meat of choice, pasta or rice.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 85Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gCholesterol 5mgSodium 33mgCarbohydrates 7gFiber 1gSugar 0gProtein 3g