Description
This creamy garlic sauce recipe is the perfect flavorful addition to elevate your pizza. Made with a smooth roux base, milk, fresh garlic, and Parmesan cheese, the sauce is rich, savory, and easy to prepare in just 10 minutes. Ideal for adding a luscious garlic punch to any pizza, this homemade sauce is sure to impress.
Ingredients
Scale
For the Garlic Sauce
- 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
- Melt the Butter: 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.
- Make the Roux: 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.
- Add Milk: 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.
- Season the Sauce: Whisk in the sea salt, black pepper, and pressed or finely grated garlic. Adjust garlic according to taste if desired. Continue whisking to evenly incorporate all seasonings into the sauce.
- Add Parmesan Cheese: Remove the saucepan from direct heat and add the shredded Parmesan cheese. Whisk for another 30 seconds until the cheese is melted and the sauce is smooth. Avoid boiling after adding cheese to prevent curdling or separation.
Notes
- Use fresh garlic for the best flavor; adjust the amount based on your garlic preference.
- Stir constantly when adding milk to avoid lumps and scorching.
- Do not allow the sauce to boil after adding Parmesan cheese to maintain a smooth texture.
- This sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of milk if it thickens too much.
- Use 2% milk for a balance between creaminess and lower fat; whole milk will yield a richer sauce.
