A rich and creamy cheese sauce perfect for pasta or dipping.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown for a smooth sauce.
Add the minced garlic and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Sprinkle in the flour and whisk until combined, forming a roux.
Cook the roux for a minute to remove the raw flour taste.
Gradually pour in the heavy cream while whisking continuously.
Whisking prevents lumps and ensures a smooth mixture.
Add the Parmesan and Gruyère cheeses gradually, stirring until melted.
Add the cheese in small amounts to avoid clumping.
Season with salt and black pepper to taste.
Taste the sauce before adding salt as the cheese is already salty.
Simmer the sauce gently until it thickens to your desired consistency.
Avoid boiling the sauce to prevent separation.
Serve the sauce over your favorite pasta or as a dip, garnished with extra cheese if desired.
Serve immediately for the best texture and flavor.
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