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This buttery garlic sauce takes regular pizza to a whole new level, turning it into a white pizza that tastes just like what you'd get at fancy restaurants—but way easier to make. It's smooth, packed with garlic flavor, and gives you that amazing stretchy cheese pull everyone wants.
I came up with this after eating at a tiny Italian place in Florence that blew my mind. When the owner wouldn't tell me how he made his sauce, I spent forever tweaking this version until my family said it was even tastier than what we had in Italy.
Ingredients
- Unsalted butter: Makes a rich foundation without extra salt that might clash with the Parmesan
- Fresh garlic: Gives that wonderful smell and taste—grab bulbs that feel solid with tight skin
- All-purpose flour: Makes it thick without changing the flavor—try to get unbleached for best results
- Black pepper: Adds a nice bit of warmth—grinding it fresh really makes a difference
- Salt: Brings all the creamy flavors together—kosher salt mixes in better
- Dried oregano: Adds that Italian touch—Mediterranean type tastes most authentic
- Whole milk: Makes everything nice and creamy—skinny milk won't work as well
- Freshly grated Parmesan: Skip the stuff in the can with all those additives that stop it from melting right
How To Make Garlic White Sauce
- Melt the butter:
- Put your pan on medium heat and drop in the butter. Let it melt all the way but don't let it brown, should take about 1-2 minutes. You'll know it's right when it's gently bubbling.
- Cook the garlic:
- Throw in your finely chopped garlic and stir non-stop for just 30 seconds. You want it smelling good but not turning brown since that makes it taste bitter.
- Mix the base:
- Toss in the flour, pepper, salt, and oregano into your garlic butter. Keep whisking until you've got a smooth mix with no lumps. Cook it 1-2 minutes until it smells a bit nutty, which means the flour's done right.
- Build the sauce:
- Slowly pour in the milk while whisking like crazy to avoid lumps. Keep stirring for 3-4 minutes until it's thick enough to stick to the back of a spoon. You'll see it change from runny to silky smooth.
- Add the cheese:
- Take it off the heat and immediately mix in all the Parmesan. Stir for about 30 seconds until everything's melted together. Your sauce should look smooth and silky, not grainy at all.
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The Parmesan is really what makes this sauce special. I once tried to cut corners with the pre-grated stuff and it was a total mess. My daughter still jokes about the "grainy disaster" whenever I'm making this now, but using freshly grated cheese has always turned out perfect.
Storage and Reheating
You can keep this sauce in a sealed container in your fridge for up to 5 days. It'll get much thicker when cold. To warm it back up, put it in a small pot on low heat and add 1-2 tablespoons of milk while stirring the whole time. Don't use the microwave as it might make the sauce separate.
Perfect Pairings
Don't just stick to white pizza with this sauce. Mix it with fettuccine for a quick alfredo, pour it over roasted veggies, or use it for dipping breadsticks. My favorite way to enjoy it is spread on pizza dough topped with mushrooms cooked until soft, onions that have been slowly caramelized, and fresh mozzarella.
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The Origin Story
White pizza sauces come from northern Italy, where they love cream-based dishes more than the tomato-heavy south. This version is inspired by Rome's bianca pizzas, where they focus on letting good ingredients stand out instead of hiding them under tons of spices. The sauce is kept mild on purpose so it works with your toppings instead of fighting them.
Frequently Asked Questions
- → How do I store leftover sauce?
Keep leftovers in a sealed container in the fridge for up to three days. Reheat slowly on the stove and add a bit of milk if it thickens too much.
- → Can I use skim milk instead of full-fat?
Sure, but keep in mind it won’t be as creamy. Skim milk can make the sauce a bit thinner.
- → What dishes go well with this sauce?
Use it as a topping for pizzas, a sauce for pasta, or a dip for breadsticks, grilled vegetables, or chicken.
- → Can I add more herbs for flavor?
Definitely! While oregano is included, feel free to toss in fresh parsley, basil, or a pinch of rosemary for extra taste.
- → Is there a vegan version of this sauce?
Yes! Swap out butter for plant-based butter, milk for almond or soy milk, and Parmesan for nutritional yeast or vegan cheese.