Description
A rich and flavorful creamy garlic parmesan sauce perfect for pizzas and pastas.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ¼ cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- ⅓ cup grated parmesan cheese
Instructions
- Sauté the garlic: In a small saucepan over medium heat, melt the butter. Once melted, add the minced garlic and cook for about 1–2 minutes until fragrant and just starting to turn golden. This is where the magic begins—the butter absorbs that garlic flavor and creates the rich base of the sauce.
- Create a roux: Whisk in the flour and continue stirring for about a minute. It should form a paste-like texture. This step helps thicken the sauce without making it heavy.
- Add the milk: Slowly pour in the milk while whisking constantly to avoid lumps. Keep stirring until the sauce begins to thicken, about 3–5 minutes. It should be silky and coat the back of a spoon.
- Season and finish: Add salt, pepper, oregano, and crushed red pepper flakes (if using). Then stir in the grated parmesan cheese. Let the sauce simmer for another 1–2 minutes until the cheese melts and everything blends beautifully.
- Cool and spread: Remove from heat and allow the sauce to cool slightly before spreading it onto your pizza dough. It will thicken a bit more as it cools, which makes it perfect for layering under cheese and toppings.
Notes
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
- This sauce can also be used as a base for other dishes, such as pasta or chicken.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: ¼ cup
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg