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Originally Posted by chelsea_9
i guess im the one getting the smack, cause im a huge fan of oven roasting the cloves first.
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Roasted garlic is absolutely heavenly-- gives it such a rich, nuttly flavor... the only problem with putting it in alfredo sauce it changes the color of the sauce...
When i put garlic in alfredo sauce, i'll do it the same way i would do it in a cheese fondue... take the garlic clove and rub it all round the pot - so you've got the incredble garlic flavor, but not garlic bits, and no discoloring chunks.