White sauce created from scratch is the perfect addition to any pizza get-together. This ordinary creamy pizza sauce is elevated to deliciousness with the addition of roasted garlic and a zesty kick from a lemon.
In the pizza debate, I tend to side with those who like red sauce. The handmade white sauce with creamy garlic is an exception to this rule.
This white sauce is ideal for pizzas and has the same feel as fettuccine Alfredo. Slowly whisking in warmed milk to a flour-and-butter combination, this dish is cooked until thick and then seasoned with roasted garlic cloves and grated Parmesan.
A dash of cayenne pepper adds a touch of spice, while lemon zest, freshly grated and mixed in towards the end, tempers the heavy creaminess of the cheese sauce while bringing forth its own bright notes.
Tips for Making Pizza Sauce at Home
One technique for maintaining the sauce’s silkiness is warming the milk before incorporating it into the roux. Adding the milk to the roux should be done gently, a little at a time, while whisking, to let the flour and butter to absorb as much of the milk as possible.
Cook the sauce over medium to medium-low heat, stirring regularly to prevent burning.
Amounting to around 2 cups, the sauce made from this recipe is sufficient for 6-8 pizzas. (You may always add additional sauce if you like a saucier pie.) In order to have a crispy crust while baking pizza, I normally use just 1/4 to 1/3 cup per 10-inch pizza.
Get in Front
Because of the time required to roast the garlic, this sauce takes around 40 minutes longer to prepare than usual. Make the most of your time by roasting and mashing the garlic a day ahead of time, then storing it in the fridge.
The sauce may be refrigerated for up to a week or frozen for up to a month. For a quick white sauce that doesn’t need any garlic, feel free to omit it.
Change It Up
This sauce is fantastic for experimenting with new flavours:
- Instead of finishing the sauce with Parmesan, try whisking in some Pecorino Romano.
- If you’re seeking to add some funk, crumbled blue cheese or goat cheese would be delicious.
- If you want to go all out, you may replace the shredded lemon zest with black truffle.
The Best Pizza Comes with a Homemade Crust!
On rare occasions, you may feel like throwing caution to the wind and going for broke. What’s the point of stopping at homemade sauce if that’s the case? Homemade pizza dough is simple, cheap, and versatile. Here are some of my go-to dishes for whether I want to eat a lot of carbs or a lot less!
Since this sauce is already rather filling, I like to keep my pizza quite basic, adding just a few handfuls of grated Parmesan and mozzarella and maybe a bit of crushed red pepper flakes. Additional white sauce pizza topping combinations:
- Thin slices of Meyer lemon and shaved asparagus.
- Arugula and prosciutto
- Pistachios with Mortadella, Finely Chopped
- Red onions and roasted broccoli.
- Sauteed wild mushrooms with a pinch of thyme
- Spinach with shredded rotisserie chicken, red bell peppers and a dab of pesto.
Methods for Storing and Freezing Homemade White Sauce
After the sauce has cooled a little, store it in a sealed jar. For best results, cover the sauce with plastic wrap to prevent the skin from developing. Keep chilled for up to a week.
The sauce may be kept for up to a month if frozen. Put it in the fridge/freezer the night before. Warm the sauce in a skillet over low heat without boiling it.
- One Garlic Head
- 2 teaspoons butter
- 4 ounces of cream
- 2 tablespoons butter, unsalted
- The equivalent of a quarter cup of all-purpose flour
- Add cayenne pepper by the pinch, and more to taste
- Add extra kosher salt if desired, starting with 1 teaspoon.
- Grated Parmesan cheese equaling 1/2 cup
- 2-tablespoons of grated lemon peel
1. Place the garlic in the oven to roast:
Turn the oven temperature up to 400 degrees Fahrenheit. Trim the top of the garlic with a sharp knife to expose the cloves while the oven preheats.
Trim the garlic head and place it in the centre of a sheet of aluminium foil. Drizzle the olive oil over the top. Make sure the garlic is completely enclosed in the foil. For approximately 40 minutes, or until the garlic is caramelised and tender enough to be pierced with a paring knife, roast the garlic at 400 degrees Fahrenheit.
2. Roasted garlic is mashed:
When the garlic cloves are cold enough to handle, squeeze them out onto a chopping board. Mash the roasted garlic into a paste using the side of a chef’s knife and a back-and-forth swiping motion. About 1 tablespoon of garlic paste should result.
3. To make mornay sauce, infuse milk with:
Begin by placing a small pot over low heat. Whisk in the garlic paste and milk to remove any clumps and ensure a smooth consistency. Bring to a bare simmer over low heat with the lid ajar on the pot.
After the milk reaches a simmer, remove it from the heat and cover the pan tightly with the lid. It’s cold outside, so make sure you stay warm. Over time, the milk will absorb more of the garlic taste.
4. Preparing the roux:
Spread the butter in a medium saucepan and heat it over medium heat. Flour should be whisked into the melted butter after it has foamed, and then cooked for 2 minutes, or until it is brown and smells nutty.
5. To make mornay sauce, you will need:
Whisk constantly as you add the heated milk flavoured with garlic to the butter and flour. Even if some garlic pieces remain after whisking, the sauce will still taste great.
Slowly bring the sauce to a simmer while keeping a close watch on the pot to ensure it doesn’t burn. Simmer over low heat, stirring occasionally, for 3 minutes, or until thick enough to coat the back of a spoon. Mix in the salt and cayenne pepper.
Take it off the fire and stir in some Parmesan cheese and lemon zest. Try it out and season it to your liking.