This creamy garlic butter sauce comes together in less than 10 minutes with butter, garlic, flour, and milk. It is rich, smooth, and versatile enough for pasta, ravioli, shrimp, seafood, chicken, steak, or vegetables.
It is similar to a light garlic cream sauce, but it does not require heavy cream or Parmesan cheese. The flour and warm milk create a smooth, creamy texture without making the sauce too heavy.
A great example is butternut squash ravioli, which pairs especially well with a sauce that adds richness without overwhelming its slightly sweet filling. While marinara often works for meat or cheese ravioli, butternut squash calls for something smoother and more balanced.
Butter, garlic, and cream come together here for a simple sauce that complements stuffed pasta beautifully.
Ingredients for Creamy Garlic Butter Sauce
- Butter - Salted butter adds flavor, but unsalted works too.
- Garlic - Fresh garlic gives the best flavor, but jarred minced garlic works too. Garlic powder can also be used in a pinch.
- Flour - A small amount of flour helps thicken the sauce. White whole wheat or unbleached all-purpose flour both work well.
- Milk - Whole milk creates a creamy, smooth sauce. Lower-fat milk will also work, but the sauce may be a little thinner. Warm the milk before adding it to the saucepan to help the sauce come together smoothly.
- Spices - Oregano, basil, and parsley add extra flavor.
How to Make Creamy Garlic Butter Sauce
This sauce comes together in about 10 minutes and only takes a few simple steps.
- Melt the butter in a small saucepan over low heat. Once melted, add the garlic. Avoid letting the butter boil or brown.
- Whisk in the flour and cook for about 1 minute over low heat to remove the raw flour taste.
- Whisk in the warmed milk, then add the spices.
- Let the sauce simmer gently until thickened and heated through.
FAQs
Is Creamy Garlic Butter Sauce the Same as Alfredo Sauce?
- No. Alfredo sauce is typically made with parmesan cheese and heavy cream, so it is usually richer and thicker. This sauce does not contain cheese and uses milk instead of cream.
Is This Similar to a Béchamel Sauce?
- Yes, it is similar. Béchamel is one of the classic mother sauces and serves as the base for many dishes, including lasagna, macaroni and cheese, and other creamy sauces.
How Long Will This Sauce last?
- Stored in an airtight container, it will keep in the refrigerator for up to 3 days.
Ways to use Creamy Garlic Butter Sauce:
- Ravioli or other stuffed pasta
- Broccoli and other vegetables
- Steak and shrimp
- Fish or other seafood
Looking for more easy sauce recipes?
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Creamy Garlic Butter Sauce
- Total Time: 10 minutes
- Yield: 1 ¼ cups sauce 1x
Description
Every cook needs a staple recipe and this one is it! A versatile creamy garlic butter cream sauce that uses few ingredients and comes together in minutes.
Ingredients
- 1 /3 cup butter, melted
- 2 teaspoons minced garlic
- 1 tablespoon flour, 1 ½ tablespoons for thicker sauce
- 1 cup warm whole milk
- ¼ teaspoon dried parsley
- ⅛ teaspoon dried oregano
- ⅛ teaspoon dried basil
- ¼ teaspoon salt, plus more to taste
- black pepper, to taste
Instructions
- In a small saucepan, melt the butter over medium-low heat. Once melted, add the garlic and cook for 30 seconds to 1 minute, stirring constantly so it does not brown.
- Whisk in the flour and cook for 1 minute to remove any raw flour taste.
- Slowly whisk in the milk, a little at a time.
- Add the spices and continue cooking over low heat for a few minutes, until the sauce is smooth and thickened. Keep warm until ready to serve.
- Serve over ravioli, steak, fish or chicken.
Notes
This makes about 1 ¼ cups of sauce, enough for about 8 ounces of pasta or ravioli. Double the recipe for 1 lb of pasta or for extra-saucy servings.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Dinner, Sauces
- Method: Stovetop
- Cuisine: American
Can I use tapioca flour instead?
Any flour will work!
I made crusted garlic and rosemary chicken breast for dinner and it was a tad dry so I made this sauce and used more valid anr added some rosemary to match the chicken and it was perfect. . keeping this recipe
Delicious!
I love this recipe! I did add a touch more Garlic and also added some salt and pepper to taste and it is DELICIOUS!
5 stars all day long !!!!!!!
I went to an Asian restaurant in New York where they served this sauce over lobster so I looked up the recipe, found this one and made it. FREAKIN DELICIOUS. I tweaked it just a little. OMG I pouŕed it over half steamed lobster and let it cook until done. Thank you for posting it.
Too much garlic????? Never thought of that
Like Luther said "never too much "
OMG! I was looking up garlic butter sauces when I stumbled led across this, I couldn't help but laugh as I read you were using the same exact ravioli from trader joes! How convenient.
Love it!
Good recipe, but i think 2 teaspoons of garlic is too much, i added one and i cant imagine adding any more. Also i had to add Parmesan to add more flavor.
there's no such thing as too much garlic
I would not use that much garlic either, just a touch, I like garlic, but hubby not a big fan. and I don't like recipes that are over powerful on one flavor, they should meld together. That said though, I can't wait to make this sauce and I'm looking forward to following your blog and more recipes! I told my husband just the other day I'm bored with the same old stuff week after week! Thank You!
I added parm as well. Always good in a white sauce. And also used all purpose flour.
I haven't tried this yet but sounds great going to try it on spinach ravioli without the milk or flour and possibly with parm cheese .. Can't wait .
This recipe sounds great I've used Alfredo sauces and tomato sauce in the past for my kids because I'm highly allergic but I crave for raviolis now I should be able to have some with this recipe thanks
Yummy... This butter & garlic cream sauce was perfect sauce with chicken and cheese ravioli that I bought from Costco. This sauce is really fast and simple to make, I also added fresh basil to the sauce. My family love it. Thanks for sharing
Hi, was wondering if I could use plain flour instead of white whole-wheat? Thanks.
Hi Lia ... I usually don't recommend all purpose white flour much due to the way it's bleached and processed. Bob Red Mills has a great line of flours I use all the time
Alright thank you. I will be sure to check it out!
Of course you can
C
I agree, of course you can. Deb sounds like she uses everything organic...which is great, I’m going to follow that recipe with what u have in the fridge and pantry..it sounds good and easy..
This was simple to make and delicious on the mushroom ravioli we had for dinner. I always get nervous making sauce and default to a mix from a packet, but I am happy I came across this. I love garlic so added a little more than the recipe called for. Delicious! Thanks!
I'm happy you did too Meagan 🙂
This was simple to make and delicious on the mushroom ravioli we had for dinner. I always get nervous making sauce and default to a mix, but I am happy I came across this. I love garlic so added a little more than the recipe called for. Delicious! Thanks!
I made this and it was great! I only used 3 tablespoons of butter to limit the calories and used 1 percent milk. I added a pinch of italian seasoning, a little bit of Parmesan cheese and some lemon juice. Served it over shrimp ravioli...delicious!
I'm thinking one could add a little lemon peel & juice and turn this into a lemon-garlic sauce...? Does that sound do-able?
Haven't been able to try this recipe yet. I'm looking for a lemon-garlic cream sauce in which to toss, maybe, fettucini and shrimp, or chicken, etc. If I have to rate the recipe in order to post the comment, I'll give it a 5 for its simplicity!
I think lemon would be lovely in this sauce absolutely!
If you wanted to add lemon to the sauce at what stage would be good to add it? Into the the butter and garlic while its cooking or when you mix in the milk?
Easy and delicious recipe
This is a keeper for me. It is so versatile. Add what you want, play with the spices. I haven’t read all of the comments, but to respond to the person who commented that chemicals are in everything and why “bitch”. I am very prone to migraines and some of my triggers are the preservatives use in canned foods. I avoid the middle of any grocery because of that, although my favorite store just finished a huge remodeling and have put the organic in with the regular. Just takes some extra detective work.
Thanks so much for your comment. I'd also like to add that one of the main reasons I started this blog (almost 7 yrs ago now!) is to gently remind people that we can make these 'convenience' boxed foods in almost the same exact time as the boxed versions !! This recipe is a perfect example. So is our hamburger helper recipe. Almost to the minute as far as time ... simple real ingredients... no excuses! 🙂
I have short rib ravioli, same as you, it needed a creamy butter sauce. This was perfect & delicious! Thank you!
Excellent sauce! Quick and easy; I will definitely be making again in the future.
Isn't this just bechamel sauce?
No, it is a white sauce with garlic.
Well, I believe a basic bechamel (a 'mother sauce' from which many other sauces are made) is made by making a roux, then adding cream, so, it certainly sounds like a basic bechamel starter. Love that it calls for milk instead of cream. Just can't imagine eating THAT much fat for a regular daily meal! Maybe cream for a special occasion meal...