Description
This creamy white pizza sauce features sharp Parmesan cheese and rich half and half, creating a smooth, cheesy, and flavorful topping perfect for pizzas, breads, and dipping sauces.
Ingredients
Ingredients
- 2 tablespoons butter
- 1 teaspoon garlic, pressed or finely grated
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half (or whole milk), more if needed
- 1/2 teaspoon onion powder
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon cracked black pepper
- 1/2 cup Parmesan cheese, grated
Instructions
- Heat Butter and Garlic: Heat the butter in a small saucepan over medium heat; stir in the garlic and cook for 30 seconds until fragrant, infusing the butter with garlic flavor.
- Make the Roux: Whisk in the flour and stir continuously to form a roux, which will thicken the sauce and give it a silky texture.
- Add Dairy and Seasonings: Gradually add the half and half (or whole milk), followed by onion powder, kosher salt, cracked black pepper, and grated Parmesan cheese to the roux.
- Cook and Thicken Sauce: Cook while whisking continuously for about 5 minutes until the cheese melts completely and the sauce thickens slightly, adding more milk if the sauce is too thick for your desired consistency.
- Finish and Use: Remove the sauce from heat and use immediately as a delicious topping for pizza or as a creamy dipping sauce for breadsticks.
Notes
- For a thinner sauce, add more half and half or milk while cooking.
- Use freshly grated Parmesan cheese for the best flavor and smooth texture.
- Adjust salt and pepper to taste, especially if using salted butter or pre-grated cheese.
- This sauce can be made ahead and stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- Perfect for white pizzas, garlic breads, or as a creamy dip.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
