Description
A creamy, garlicky white sauce made with butter, flour, milk and Parmesan—used instead of tomato sauce on white pizzas.
Ingredients
- 2 Tbsp unsalted butter
- 4 cloves garlic, minced
- 3 Tbsp all‑purpose flour
- ¼ tsp ground black pepper
- ¼ tsp salt
- ¼ tsp dried oregano
- 1 cup milk
- ½ cup Parmesan cheese, grated
Instructions
- Melt the butter in a small saucepan over medium heat.
- Add the minced garlic; sauté about 30 seconds until fragrant.
- Whisk in flour, black pepper, salt, and oregano to form a roux.
- Slowly pour in the milk, whisking constantly to avoid lumps.
- Continue whisking occasionally until the sauce thickens to desired consistency.
- Remove from heat and stir in the Parmesan cheese until smooth.
- Let cool slightly, then use immediately or store in the fridge until needed.
Notes
- If sauce becomes too thick, thin with a little more milk.
- Grate fresh Parmesan for best flavor.
- Don’t let the garlic burn—it will turn bitter.
- Store in an airtight container; use within 3‑5 days.
Nutrition
- Serving Size: 2 Tbsp (≈ 30g)
- Calories: ≈ 81 kcal
- Sugar: ≈ 0.5 g
- Sodium: ≈ 185 mg
- Fat: ≈ 5 g
- Saturated Fat: ≈ 3 g
- Unsaturated Fat: ≈ 1.5 g
- Trans Fat: ≈ 0.1 g
- Carbohydrates: ≈ 4 g
- Fiber: ≈ 0.1 g
- Protein: ≈ 4 g
- Cholesterol: ≈ 15 mg
