Ingredients
Ingredients
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 1/4 cup milk (2% or whole milk)
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 2 garlic cloves (pressed or finely grated)
- 1/4 cup parmesan cheese (shredded)
Instructions
- Prepare the roux: Melt butter in a small saucepan over medium heat. Whisk in flour immediately and continue whisking continuously for 1-2 minutes to cook out the raw flour taste while ensuring it does not brown.
- Add the milk: Gradually pour in the milk while whisking constantly to prevent lumps. Continue cooking and whisking until the mixture is smooth, thickened, and bubbly.
- Season the sauce: Whisk in the sea salt, black pepper, and pressed or finely grated garlic cloves to infuse the sauce with flavor.
- Incorporate parmesan cheese: Add the shredded parmesan cheese and whisk vigorously for another 30 seconds until the cheese melts fully and the sauce becomes smooth. Remove the saucepan from heat to avoid boiling which may cause curdling.
- Cool and store: Allow the sauce to cool before using it as a pizza base. Once cooled, cover and refrigerate the sauce for up to 5 days.
Notes
- Do not brown the roux; cook it gently to avoid a toasted flavor that changes the sauce color and taste.
- Use 2% or whole milk for a creamy texture; skim milk may result in a thinner sauce.
- Do not boil the sauce once cheese is added to prevent it from curdling.
- The sauce can be used immediately or refrigerated for up to 5 days in an airtight container.
- For a thicker sauce, cook a little longer after adding the milk until desired consistency is reached.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
