Q&A for How to Make Garlic Cream Sauce

If you want a roux-based sauce, start with your garlic and your fat component. Add flour and then add milk or cream to thicken your sauce quicker.

You can, but your sauce will be thinner and may require the addition of cornstarch or flour to thicken it up.

Yes, it really doesn't matter.

Yes.

You need some type of flour to make the roux as it's the unique reaction between flour and fat that provides its thickness. However, if you have a gluten sensitivity, you can substitute with sweet rice flour for a gluten-free roux.

Garlic is better for flavor - if you don't want the garlic flavor onion could work. If onion is used it would be good to saute the onions before adding the roux.

Method one uses minced garlic and method two uses roasted garlic. You can substitute the roasted garlic in method two for minced, but it's not quite the same.

You can leave it out or you can substitute it, to your taste. It doesn't really matter, but it's better if you don't substitute it, because the cheese makes it thicker, and gives it the creamy texture.

Vacuum-seal the leftovers and put it in the freezer.

No, you don't have to use it but it adds flavour. So, season well if you're not using it. You could use other stock cubes too, don't worry to much about the type.