Description
This white pizza sauce recipe delivers a creamy, garlic-forward sauce base in just 10 minutes.
Ingredients
Scale
- 2 Tbsp (28 g) unsalted butter
- 2 Tbsp (16 g) all-purpose flour
- 1 1/4 cup (300 ml) milk (2% or whole)
- 1/4 tsp (1.5 g) sea salt
- 1/8 tsp (0.25 g) black pepper
- 2 cloves garlic, pressed or finely grated
- 1/4 cup (20 g) shredded Parmesan cheese
Instructions
- Step 1: Melt the butter in a small saucepan over medium heat until fully liquid. Ensuring the butter is completely melted is important to create a smooth sauce base and allow the flour to incorporate without clumping.
- Step 2: Slowly add the all-purpose flour to the melted butter while whisking constantly. Continue whisking for 1-2 minutes, making sure the mixture does not brown. This process creates a roux that thickens the sauce.
- Step 3: Pour the milk into the roux slowly while whisking constantly. Maintain medium-low heat and whisk until the mixture is smooth, thickened, and bubbly. This prevents scorching and creates a creamy consistency.
- Step 4: Whisk in 1/4 tsp sea salt, 1/8 tsp black pepper, and the pressed or finely grated garlic. Adjust garlic according to taste if desired. Continue whisking to evenly incorporate all seasonings.
- Step 5: Add the shredded Parmesan cheese and whisk for another 30 seconds off the direct heat until the cheese is melted and the sauce is smooth. Avoid boiling the sauce after adding cheese to prevent curdling or separation.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day. Stir before use to restore smoothness.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Warm gently before spreading on pizza crust.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and whisk well before using.
- If the sauce is too thick, add milk gradually, one tablespoon at a time during the last minute of cooking to reach desired consistency.
- For a stronger garlic flavor, increase to 3 cloves pressed into the sauce after adding salt and pepper.
- If the sauce curdles while simmering, immediately remove from heat and whisk vigorously without reheating to create a smooth texture.
- If separation occurs during storage, reheat gently over low heat while whisking continuously to return it to smoothness.
- Serve with gluten-free garlic bread or a fresh arugula salad.
- Add roasted zucchini or sautéed spinach for additional flavor.
- Use as a base for white pizza or chicken Alfredo pizza.
- Can be used on flatbread sandwiches or baked pasta dishes to add creaminess.
- Garnish with crushed red pepper, drizzle olive oil, fresh basil leaves, or additional grated Parmesan for extra flavor layers.
- For gluten-free option: substitute 2 tablespoons (about 16 g) of cornstarch mixed with the same amount of cold milk for the all-purpose flour during step 2.
- Use fresh garlic that is firm and dry for optimal flavor.
- Choose quality Parmesan cheese for richness and umami taste.
- Use whole or 2% milk as specified; other milk types not noted in recipe.
Nutrition
- Serving Size: 1/2 cup