Roasted garlic peppercorn sauce

    1 hour 5 min

    A rich roasted garlic white sauce made with a blend of peppercorns to give it a more exotic flavour. Toss with favourite cooked pasta and grated cheese.

    118 people made this

    Serves: 4 

    • 1 head garlic
    • 1 teaspoon olive oil
    • 2 tablespoons butter
    • 1 1/2 tablespoons plain flour
    • 350ml (10 fl oz) milk
    • 1/2 teaspoon salt
    • 1 tablespoon ground mixed peppercorns
    • pinch of ground nutmeg

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Preheat the oven to 160 C / Gas mark 3. Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking tin and add just enough water to cover the bottom of the tin. Drizzle the olive oil over the top of the garlic, then cover with a lid or aluminium 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 the 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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    Reviews in English (73)


    We forgot to buy the Schwartz peppercorn sauce sachet for dinner tonight and boy am I glad!! This recipe was so simple and soooo tasty I'm glad that I found it - it uses ingredients that we always have in the cupboards & it's a recipe that I will definitely be using again!!! I used black peppercorns (I didn't have any mixed ones!), omitted the nutmeg & added a sprinkle of onion salt. Cheers Robin C!!  -  28 Jun 2011


    Added only 6 cloves of roasted garlic and also some Worcestershire sauce, a bit of crumbed chicken stock cube and the juices from the rested steak we had it with. Great recipe thank you! Boyfriend went off to work a happy man.  -  15 Feb 2017


    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 sauces, then add the liquid. This sauce thickened a bit more than I wanted, so I thinned it with a splash of white wine. Also, I didn't use measure the peppercorns, just used a few good turns of the pepper mill. Omitted the nutmeg, but used cayenne instead. Very good with freshly grated Parm... thanks!  -  01 Jun 2006  (Review from Allrecipes US | Canada)