Description
A rich and creamy garlic white pizza sauce made with butter, garlic, milk, cream, and Parmesan cheese, perfectly seasoned with oregano and basil. This easy-to-make sauce adds a luscious, flavorful base for your homemade white pizzas or pasta dishes.
Ingredients
Scale
Base
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
Thickening Agent
- 2 tablespoons all-purpose flour
Liquids
- 1 cup whole milk
- 1/2 cup heavy cream
Flavorings
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Melt butter and sauté garlic: In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned, releasing a rich garlic aroma.
- Add flour and cook: Whisk in the all-purpose flour and continue cooking for 1 minute, stirring constantly to create a roux that will thicken the sauce and remove any raw flour taste.
- Incorporate milk and cream: Gradually pour in the whole milk and heavy cream, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer to activate the thickening process.
- Season and thicken: Stir in the grated Parmesan cheese, dried oregano, dried basil, salt, and pepper. Continue cooking for 2-3 minutes until the sauce has thickened to a creamy consistency.
- Cool and use: Remove the saucepan from heat and let the sauce cool slightly. Use immediately as a white base for pizza or pasta, or store leftovers in an airtight container in the refrigerator.
Notes
- For a thinner sauce, add additional milk or cream to adjust consistency.
- Fresh herbs can be used instead of dried for a brighter flavor.
- Make sure to whisk continuously when adding liquids to avoid lumps.
- This sauce can be refrigerated for up to 3 days.
- Warm gently before use if stored in the refrigerator to restore creaminess.
