Description
A creamy and flavorful garlic sauce perfect for enhancing the taste of your pizza. This rich sauce combines butter, garlic, Parmesan cheese, and a smooth béchamel base to add a deliciously savory layer to your homemade or store-bought pizza.
Ingredients
Scale
Sauce Base
- 2 Tbsp (28 g) unsalted butter
- 2 Tbsp (16 g) all-purpose flour
- 1 1/4 cup (300 ml) milk (2% or whole)
Seasonings and Add-ins
- 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 Butter: Melt the butter in a small saucepan over medium heat until fully liquid. This step ensures a smooth base and helps the flour blend without forming lumps.
- Create 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, to create a thickening roux.
- Add Milk: Pour the milk slowly into the roux while whisking continuously. Keep the heat at medium-low and whisk until the sauce is smooth, thickened, and bubbling gently to avoid scorching.
- Season Sauce: Whisk in sea salt, black pepper, and the pressed or finely grated garlic. Adjust garlic quantity as desired for the preferred intensity of flavor.
- Incorporate Cheese: Remove the pan from direct heat and whisk in the shredded Parmesan cheese until melted and the sauce is smooth. Avoid boiling after adding the cheese to prevent curdling or separation.
Notes
- For a stronger garlic flavor, add an extra clove of garlic.
- This sauce pairs well with both homemade and store-bought pizzas.
- Use whole milk for a richer sauce or 2% milk for a lighter version.
- Do not let the roux brown to keep the sauce a light color and prevent a toasted flavor.
- Serve warm for best texture and flavor, or reheat gently on the stovetop before use.
