A rich, velvety roasted garlic cream sauce with a silky texture, deep savory flavor, and a bright finish from fresh lemon juice. Prepared entirely in a Vitamix, this restaurant-quality sauce is exceptional over steak bites, grilled ribeye, filet mignon, chicken, pork, pasta, roasted vegetables, baked potatoes, or crusty bread.

Ingredients

• 1 cup cooked cannellini beans, drained and rinsed
• 1 large head roasted garlic (about 12–15 cloves)
• 3/4 cup evaporated milk
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons nutritional yeast
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt, or to taste
• Pinch of white pepper
• Freshly ground black pepper, to taste
• 1 teaspoon Worcestershire sauce (optional, especially for steak)
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup freshly grated Parmigiano-Reggiano (optional)
• 1 tablespoon cold unsalted butter (optional)
• 1 tablespoon fresh lemon juice
• 1–3 tablespoons vegetable broth or water, if needed
• 1 teaspoon minced fresh thyme (optional)
• 1 tablespoon chopped fresh parsley or chives, for garnish

Preparation

1. Preheat the oven to 400°F (205°C).
2. Slice about 1/4 inch from the top of the garlic head to expose the cloves. Drizzle lightly with olive oil, wrap in aluminum foil, and roast for 35–40 minutes, or until the cloves are soft, golden, and caramelized. Allow to cool slightly, then squeeze the roasted cloves into the Vitamix container.
3. Add the cannellini beans, evaporated milk, olive oil, nutritional yeast, Dijon mustard, onion powder, salt, white pepper, black pepper, and the optional Worcestershire sauce, smoked paprika, and thyme.
4. Secure the lid, start on Variable Speed 1, and gradually increase to High (Speed 10). Blend for 5–6 minutes, or until the sauce is completely smooth and hot, with steam just beginning to escape from the vented lid.
5. Add the Parmigiano-Reggiano (if using), the cold butter (if using), and the lemon juice. Blend for an additional 20–30 seconds, just until fully incorporated.
6. If needed, blend in vegetable broth or water, 1 tablespoon at a time, until the sauce slowly ribbons from a spoon and coats the back of it.
7. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as desired.
8. Pour into a warm serving bowl and garnish with chopped parsley or chives.

Cook’s Notes

• Cannellini beans produce the smoothest, creamiest texture while remaining virtually undetectable in the finished sauce.
• The Vitamix heats the sauce through blade friction, eliminating the need for a saucepan.
• Freshly grated Parmigiano-Reggiano melts more smoothly and provides superior flavor compared to pre-shredded Parmesan.
• Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the Vitamix on a low speed or over low heat, adding a splash of milk if needed to restore the consistency.

Serving Suggestions

• Spoon over steak bites, grilled ribeye, filet mignon, sirloin, or smoked prime rib.
• Toss with fettuccine, linguine, or cheese ravioli.
• Drizzle over roasted asparagus, broccoli, cauliflower, or Brussels sprouts.
• Serve with grilled chicken, pork chops, or salmon.
• Use as a luxurious sauce for baked or mashed potatoes.
• Spread on toasted artisan bread or rustic sandwiches.

Beverage Suggestions

• Cabernet Sauvignon (especially with steak)
• Chardonnay
• Sauvignon Blanc
• Pinot Grigio
• Light lager
• Sparkling water with lemon

Variation: Steakhouse Roasted Garlic Cream Pan Sauce

Transform the base Roasted Garlic Steakhouse Cream Sauce into a rich, restaurant-quality pan sauce by incorporating the flavorful fond and pan drippings left behind after searing your steaks.

For the Steakhouse Variation, Make the Following Changes

• Reserve 1–2 tablespoons steak pan drippings.
• Increase the freshly cracked black pepper to 3/4 teaspoon.
• Increase the Worcestershire sauce to 1 1/2 teaspoons.
• Increase the Dijon mustard to 1/2 teaspoon.
• Increase the Parmigiano-Reggiano to 1/3 cup, freshly grated.
• Increase the butter to 2 tablespoons cold unsalted butter.
• Add 1 small sprig fresh thyme.

Preparation

1. Prepare the Roasted Garlic Steakhouse Cream Sauce as directed.
2. Transfer the steaks to a warm plate and let them rest for 5–10 minutes.
3. Leave 1–2 tablespoons of the pan drippings in the skillet, discarding any burned residue.
4. Optional: Add 1 tablespoon Cognac or dry sherry to the warm skillet. Simmer for about 30 seconds, scraping up every browned bit (fond) from the bottom of the pan.
5. Pour the prepared sauce into the skillet. Stir in the reserved pan drippings, Worcestershire sauce, Dijon mustard, Parmigiano-Reggiano, and the thyme sprig.
6. Warm over low heat for 1–2 minutes, whisking constantly until the cheese has melted and the sauce is smooth, glossy, and lightly coats the back of a spoon.
7. Remove the thyme sprig. Remove the skillet from the heat and whisk in the cold butter, one piece at a time, until the sauce becomes silky and fully emulsified.
8. Spoon a generous layer of sauce onto warm dinner plates. Arrange the rested steaks on top and finish with another spoonful of sauce. Garnish with chopped fresh parsley and a few grinds of freshly cracked black pepper.

Cook’s Notes

• The browned bits (fond) left in the skillet are the foundation of an exceptional pan sauce—don’t leave them behind.
• Freshly grated Parmigiano-Reggiano melts more smoothly and delivers superior flavor compared to pre-shredded Parmesan.
• Whisking in cold butter off the heat creates the glossy finish and luxurious texture associated with classic French pan sauces.
• Taste the sauce before adding additional salt, as the pan drippings and Parmesan contribute natural salinity.
• Do not allow the finished sauce to boil after the butter has been incorporated.

Serving Suggestions

This variation is outstanding with:

• Ribeye
• Filet mignon
• New York strip
• Sirloin
• Steak bites
• Prime rib
• Grilled pork chops
• Grilled chicken breasts
• Roasted mushrooms
• Garlic mashed potatoes
• Crispy roasted potatoes