Creamy White Garlic Sauce

This rich, velvety white garlic pizza sauce has revolutionized my homemade pizza nights, offering a delicious alternative to traditional tomato-based options. The creamy consistency and robust garlic flavor create the perfect base for countless pizza combinations.

I first developed this recipe when my daughter declared she no longer liked red sauce on her pizza. What started as a compromise has now become our family's preferred pizza base, making appearances at least twice monthly on our dinner table.

Ingredients

• Unsalted butter: Forms the rich foundation allowing you to control the salt level precisely
• Fresh garlic cloves: Provide that essential aromatic punch; fresh is always superior to pre-minced
• All-purpose flour: Acts as the thickening agent, creating that perfect spreadable consistency
• Black pepper: Adds subtle heat that balances the creaminess
• Salt: Enhances all the flavors, especially important when working with dairy
• Dried oregano: Introduces that classic Italian pizza flavor profile; use Italian oregano for best results
• Whole milk: Creates the silky texture; reduced fat milk will work but with less richness
• Parmesan cheese: Brings nutty depth and thickness; aged Parmigiano Reggiano elevates this sauce tremendously

Step-by-Step Instructions

Melt the Butter:

Place the unsalted butter in a small saucepan over medium heat and allow it to melt completely. Watch carefully to prevent browning as we want the pure butter flavor without any nuttiness that comes from browning.

Sauté the Garlic:

Add your minced garlic to the melted butter and stir continuously for 30 seconds. The goal is to release the aromatic oils without allowing the garlic to take on any color. If the garlic starts to brown, immediately lower your heat as burned garlic will make the sauce bitter.

Whisk in the Flour:

Sprinkle the flour, pepper, salt, and oregano into the garlic butter. Use a whisk to create a smooth paste, ensuring there are no lumps. Continue whisking for 1-2 minutes to cook out the raw flour taste. The mixture should look like a thick paste and smell fragrant.

Add the Milk Slowly:

Begin adding the milk in a thin stream while whisking vigorously. Adding it gradually prevents lumps from forming. Continue whisking as the sauce thickens, which should take about 3-4 minutes. The sauce should coat the back of a spoon when ready.

Finish with Cheese:

Remove the pan from heat and immediately add the Parmesan cheese. Stir until the cheese completely melts and incorporates into the sauce. The residual heat will melt the cheese perfectly without risking separation.

Use or Store:

Spread the sauce onto your pizza dough immediately while warm for easy application. If making ahead, allow to cool completely before transferring to an airtight container.

Pin it

The Parmesan cheese is truly the secret weapon in this recipe. I once tried making it without and the sauce lacked that distinctive umami depth. My husband actually asked what was different about the sauce that night, proving how essential that aged cheese flavor is to the overall profile.

Make-Ahead and Storage

This sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. When ready to use, gently warm it in a saucepan over low heat, adding a splash of milk if needed to restore the original consistency. The sauce will thicken considerably when chilled due to the butter and cheese content solidifying at cooler temperatures.

Perfect Pairings

White garlic sauce creates a beautiful canvas for delicate toppings that would get lost under a bold tomato sauce. My family favorites include thinly sliced potato with rosemary, spinach with feta, or shrimp with fresh arugula added after baking. For an extraordinary flavor combination, try it with caramelized onions and goat cheese topped with a drizzle of honey after baking.

Quick Variations

For an herbed version, add 1 tablespoon of fresh chopped herbs like basil, thyme, or rosemary during the final minute of cooking. To create a spicy kick, add a pinch of red pepper flakes when sautéing the garlic. For a more intense cheese flavor, replace half the Parmesan with sharp provolone or fontina cheese, which melt beautifully into the sauce.

Troubleshooting Tips

If your sauce seems too thick, simply add additional milk one tablespoon at a time while whisking until you reach your desired consistency. Should the sauce separate or look curdled, remove from heat immediately and vigorously whisk in a tablespoon of cold milk. Never boil this sauce after adding cheese as high heat can cause separation.

Pin it

Frequently Asked Questions

→ How long can I store this white garlic sauce in the refrigerator?

When stored in an airtight container, this sauce will keep well in the refrigerator for 3-4 days. Reheat gently on low heat, adding a splash of milk if needed to restore the creamy consistency.

→ Can I substitute the whole milk with a non-dairy alternative?

Yes, unsweetened almond milk or oat milk can work as substitutes. The sauce may be slightly less creamy, but adding an extra tablespoon of flour can help maintain thickness. You'll also need a dairy-free Parmesan alternative.

→ What toppings pair well with white garlic sauce on pizza?

This sauce pairs beautifully with grilled chicken, spinach, artichokes, mushrooms, caramelized onions, and cheeses like mozzarella, fontina, or goat cheese. Fresh herbs like basil or arugula added after baking complement the flavors well.

→ Can I make this sauce ahead of time for a pizza party?

Absolutely! Prepare the sauce up to 2 days ahead, store refrigerated, and gently reheat before using. It may thicken when chilled, so whisk in a small amount of warm milk while reheating to achieve the desired consistency.

→ How can I adjust the thickness of the white garlic sauce?

For a thinner sauce, add more milk a tablespoon at a time while whisking. For a thicker sauce, cook it longer to reduce more liquid, or prepare a small amount of additional roux (butter and flour) separately and whisk it in gradually.

→ Can I freeze this white garlic sauce?

Freezing is not recommended as dairy-based sauces tend to separate and become grainy when thawed. This sauce is best made fresh or stored in the refrigerator for short periods.