Ingredients
Method
- Warm the olive oil in a skillet over medium-high heat until it shimmers.
- Stir in the minced garlic and cook for about 3 minutes, just until fragrant; do not let it brown.
- Sprinkle in 2 tablespoons of the flour, plus the oregano, black pepper, and salt. Whisk well so the flour blends smoothly with the oil and garlic.
- Pour in the half-and-half all at once, whisking constantly. Cook and stir until the sauce bubbles and thickens, usually about 3 minutes.
Nutrition
Notes
For a thicker sauce, whisk the extra tablespoon of flour with a splash of half-and-half in a small bowl until smooth, then stir it into the bubbling sauce and cook for 1 minute more.
Store leftover sauce in an airtight container in the refrigerator for up to 4 days; reheat gently with a splash of half-and-half if it thickens too much.
Make it ahead and keep it warm in a thermos, or cool completely before freezing for up to 2 months.
Swap half-and-half for whole milk plus a tablespoon of butter for a lighter version, or use heavy cream for a richer sauce.
Watch the garlic closely: it should smell sweet and nutty, not brown, or the sauce can turn bitter.
Use this sauce as a base for pizza, toss with pasta, drizzle over roasted vegetables, or spread on a sandwich.
If the sauce tastes flat, add a pinch more salt and a squeeze of lemon, but remember it will reduce slightly as it sits.