Ingredients
Scale
- 2 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1 cup milk (preferably whole milk)
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Sauté the Garlic: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to brown the garlic—this sauce should stay creamy and pale.
- Make the Roux: Whisk in the flour and stir constantly for 1–2 minutes to cook off the raw flour taste. The mixture will form a paste-like consistency.
- Season: Add the salt, pepper, and oregano. Stir to combine and let the herbs bloom for another 30 seconds.
- Add the Milk: Slowly pour in the milk while whisking continuously to avoid lumps. Keep stirring until the sauce thickens, about 3–5 minutes. You’re looking for a creamy, smooth texture that coats the back of a spoon.
- Add the Cheese: Turn off the heat and stir in the Parmesan cheese. Keep stirring until fully melted and incorporated into the sauce. Taste and adjust seasoning if needed.
- Serve or Store: Use immediately on pizza crust, flatbread, or as a creamy dip. Let it cool slightly if storing—refrigerate in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave with a splash of milk if it thickens too much.
Notes
- Tip: Want it extra garlicky? Add another clove or use roasted garlic for a sweeter depth.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 tbsp
- Calories: 90 kcal
Keywords: pizza sauce, garlic sauce, white sauce, alfredo sauce