Description
A rich and creamy white garlic pizza sauce made with butter, garlic, cream, and Parmesan cheese. This flavorful sauce is perfect for adding a delicious twist to your homemade pizzas, combining the aromatic essence of garlic with the smooth texture of a classic béchamel base enhanced by Italian herbs.
Ingredients
Scale
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the roux: Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add the flour: Whisk in the all-purpose flour and cook for 1 minute to form a roux, which will thicken the sauce.
- Incorporate the milk: Slowly pour in the whole milk while whisking continuously to avoid lumps, creating a smooth base for the sauce.
- Add heavy cream and thicken: Stir in the heavy cream and continue whisking the mixture until the sauce begins to thicken, about 3 to 5 minutes.
- Season the sauce: Add salt, black pepper, dried oregano, dried basil, and onion powder. Stir well to evenly distribute the herbs and spices.
- Finish with cheese: Remove the saucepan from the heat and stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Cool before use: Let the sauce cool slightly before spreading it onto your pizza dough for the best texture and flavor.
Notes
- If you prefer a thinner sauce, add more milk until it reaches your desired consistency.
- This sauce can be made ahead of time and stored in the refrigerator for up to 4 days.
- For extra flavor, substitute Romano cheese for half of the Parmesan cheese.
