White Pizza Sauce Recipe
This White Pizza Sauce Recipe is a creamy garlic and parmesan sauce made from a quick butter and flour roux with milk. It cooks in about 5 minutes and gives pizza a rich, silky alternative to red sauce.
Equipment
- Small saucepan
- Whisk
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
- Melt the butter in a small saucepan over medium heat, then whisk in the flour and cook for 1 to 2 minutes. The butter should look foamy and the roux should stay pale yellow, thick, and smooth without taking on any brown color.
- Pour in the milk slowly while whisking the whole time so the roux loosens evenly. The mixture will go from thin and milky to creamy and bubbly as it thickens, with no visible lumps.
- Whisk in the sea salt, black pepper, and garlic until fully combined. The sauce should smell fragrant and garlicky, with the garlic softened but not sharp or raw-smelling.
- Add the parmesan and whisk for about 30 seconds, then take the saucepan off the heat and keep whisking just until the cheese melts. The finished sauce should look glossy and smooth, and it should cool before you spread it on pizza.
Notes
Cooling tip: Let the sauce cool a bit before spreading it on dough so it stays creamy instead of soaking into the crust.
Storage: Leftover sauce keeps well when handled gently. Let it cool fully, transfer it to a clean airtight container, and keep it chilled. The official recipe allows refrigeration for up to 5 days.
Reheating: Warm the sauce slowly over low heat and whisk often. If it seems too thick, add a splash of warm milk until it smooths out. Avoid blasting it in the microwave on high, which tends to make the cheese and milk break apart.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.