Saute together until garlic is golden brown:
- 2 TB butter
- 2 TB olive oil
- 5 cloves garlic, minced
- 2 cans of evaporated milk
Mix together, then stir into garlic/milk:
- 1/4 cup water
- 3 TB flour
- 1/4 tsp pepper
- 2 tsp garlic salt/pepper/parsley seasoning
- 1 tsp salt
- (optional, 1 cup jack cheese)
Cook all over med-low heat, stirring constantly until thick and boiling, then cook 3 minutes longer.
(If using as a pasta sauce, do not cook 3 minutes longer, and may need to add 1 cup water.)
To make a pink sauce, add same amounts of red pasta sauce and garlic cream sauce together.