Roast Garlic :
Place whole garlic head over aluminum foil over baking tray. Drizzle olive oil and sprinkle salt over garlic, pack whole garlic head in aluminum foil and roast in pre-heated oven at 350 F for 25-35 minutes.
Remove roasted garlic from oven. Let it cool down a bit. Separate each garlic clove and squeeze it holding the tip. Garlic comes out off the peel easily. If it doesn’t come off, peel by squeezing, simply hold the peel and pull if off.
Note - You can make a big batch of roasted garlic and store in fridge for about a week. Use in any dish you want.
Making Roux :
Melt butter in sauce pan over low heat. Add roasted garlic and saute for a minute or two. Add plain flour and cook flour by whisking it constantly on low heat.
Note – You need to keep whisking flour and butter mix to avoid lump formation and burning flour.
Pour chicken stock (or vegetable stock for vegetarian options) slowly and whisking the flour. Then pour in milk and cook and thicken the sauce on low flame with frequent stirring.
Add salt and pepper(crushed or ground) to taste. Add dried herbs of your choice to the sauce. Dried oregano, basil and dried thyme adds best flavors.
Cook the mix for about 10-12 minutes on very low flame, stirring constantly.
Add Cheese :
Once sauce has thickened, add heavy cream and freshly grated Parmesan cheese into the sauce pan. Whisk and cook on low flame until cheese melts.
Pro-Tip - This creamy garlic Parmesan sauce continues to thicken as you stir and cook further. It thickens really fast as it sits as well. So remove the sauce off the stove even BEFORE it reaches the desired consistency.
Serve the sauce with any dish of your choice. Toss with pasta, use it as dressing over roasted veggies, use it as pizza sauce, can also use garlic Parmesan wing sauce for dipping chicken wings.