White Pizza Sauce

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Creamy white pizza sauce based on parmesan cheese and milk with simple flavoring. This easy recipe will have the sauce ready in around 10 minutes.

Prep Time4

Cook Time4

Total Time8

Keyword: White pizza sauce

Servings: Tablespoons

Calories: 23kcal

Author: Jaz

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 garlic cloves (pressed/finely grated or ½ teaspoon garlic powder) (See note 3)
1 1/2 cup milk (See note 4)
3 tablespoons grated parmesan cheese (or 4 tablespoons of shredded parmesan cheese) (See note 5)
1/4 teaspoon kosher salt (See note 6)
1/8 teaspoon black pepper

Optional (not used in this recipe)

1/2 teaspoon oregano
1/2 teaspoon onion powder

Instructions

Add butter to a small to medium saucepan and place it on the stove. Turn the heat to medium-high flame and melt the butter.
Then add all-purpose flour and mix with the butter to form a roux. Cook for around a minute, making sure not to burn the mixture.
Add half of the total milk and mix thoroughly. Then add the rest of the milk and mix.
Cook for another 1-3 minutes, continuously whisking or mixing, until the mixture thickens to your desired consistency. (Note: The sauce will thicken even after it is cooked, so keep the consistency slightly on the thinner side than your desired consistency.)
Once thickened, lower the heat to simmer and add salt, pepper, garlic, and parmesan cheese.
Mix everything and cook for another minute. Remove the pan from heat and continue mixing until the cheese melts and the sauce appears smooth.
Let the sauce cool before transferring it to a storage container. The sauce will thicken as it cools.

Notes

1. Scaling: You can easily scale the recipe or half the recipe.

2. Yield: This recipe yields 1.25 to 1.5 cups of sauce which is enough for four to five 12 to 14-inch pizza.

3. Garlic: You can substitute garlic cloves with garlic powder. For every one garlic clove, you will need ¼ teaspoon of garlic powder. So, for the above recipe, you will need ½ teaspoon.

4. Milk: For a rich, creamy flavor, use full-fat milk or 2% milk. Fat-free milk can also be used, and the sauce will still taste good.

5. Parmesan Cheese: Preferably use grated or freshly shredded Parmesan cheese as these melt effortlessly and give a smooth texture instead of clumps. Store-bought grated Parmesan cheese also works great.

Note that although the sauce may appear clumpy with store-bought shredded versions, it still tastes good.

6. Salt: If using table salt, use 1/8 to scant 1/4 teaspoon. (Note: A scant teaspoon means the dry ingredient is filled till just below the brim.)

7. Storage: You can keep the sauce refrigerated for up to 5 days. Make sure to add a label with the date the sauce was made to make it easier to remember.

8. Usage: When using it after refrigeration, if the sauce appears too thick, warm it for 10-20 seconds (not more than that). The sauce will loosen up a bit and will be easier to spread.

9. Freezing: Do not freeze this sauce.

10. Nutrition: Nutritional information is per tablespoon. So, if using 4 tablespoons of this sauce for a pizza, it will be 23 × 4 = 92 kcal.

Nutrition