Garlic White pizza sauce is the perfect alternative for those who do not want to use Red sauce on their pizza. You can make this recipe according to your taste and create your masterpiece with this recipe. This white pizza sauce has fresh garlic, flour, salt, unsalted butter, ground black pepper, milk, and freshly grated nutmeg. This delicious sauce creates an amazing flavor that complements any crust or topping.
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What is Garlic White Pizza Sauce?
Garlic White Pizza Sauce is a creamy, flavorful sauce that can be used as an alternative to the traditional red sauce on pizzas. It is made with fresh garlic, all-purpose flour, salt, unsalted butter, ground black pepper, milk, and freshly grated nutmeg. The sauce has a moderately creamy texture and can be customized according to personal taste. This sauce is quick and easy to make and can be refrigerated for up to 5 days or frozen for up to 3 months. It complements any crust or topping and is an excellent addition to any pizza recipe.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Whole milk: This provides the base for the sauce and gives it a creamy texture.
- Unsalted butter: This is used to sauté the garlic and provide flavor and richness to the sauce.
- All-purpose flour: This thickens the sauce and gives it a smooth texture.
- Kosher salt: This is added to season the sauce and enhance the overall flavor.
- Fresh garlic: Infuses the sauce with its signature flavor.
- Freshly grated nutmeg: A small amount enhances the sauce's flavor.
- Ground black pepper: This is added for a subtle kick of spice and to balance the other flavors in the sauce
Tools you'll need
How to Make Garlic White Pizza Sauce
Note: The full instructions are provided in the recipe card below.
Heat the milk in a small saucepan over medium-low heat until simmering. Meanwhile, heat butter in a medium saucepan over medium heat until melted, then add the garlic and cook until fragrant, about 1 minute. Add flour and whisk until smooth and thickened. Cook, whisking, but do not let darken; only about 2 minutes. Slowly add warm milk, whisking constantly.
Season with salt, garlic, pepper, and nutmeg, gently simmer, and cook until thickened, about 10 to 15 minutes. Let it cool completely before use or cover and chill until ready to use. (The sauce will thicken more as it cools but will still be creamy enough to spread over pizza dough easily).
Substitutions
- Whole milk: You could use non-dairy milk such as almond or soy, but the sauce may have a slightly different flavor and texture.
- Unsalted butter: You could substitute with margarine or a vegan butter substitute.
- All-purpose flour: You could use gluten-free flour if you have a gluten intolerance, or a different type of flour, such as whole wheat flour, although this may affect the sauce's texture.
- Fresh garlic: You could use garlic powder or minced garlic from a jar, but fresh garlic will give the best flavor.
- Freshly grated nutmeg: You could omit the nutmeg if you don't have any or don't like the flavor.
- Ground black pepper: You could use a different type of pepper, such as white or red, or omit it if you don't like spicy flavors.
Variations
- Spicy white sauce: Add some crushed red pepper flakes or hot sauce to give it a spicy kick.
- Lemon garlic white sauce: Add some fresh lemon juice and zest to the sauce to give it a fresh flavor.
- Mushroom white sauce: Sauté some sliced mushrooms in the butter before adding the garlic to the sauce, and cook until the mushrooms are tender and golden brown.
- Alfredo-style white sauce: Add some grated Parmesan cheese and stir until melted and creamy.
- Roasted garlic white sauce: Roast a head of garlic in the oven until soft and caramelized, then squeeze the garlic cloves out of their skins and add them to the sauce for a sweet, mellow garlic flavor.
- Pesto white sauce: Stir in some homemade or store-bought pesto to the white sauce to give it a vibrant green color and a fresh, herby flavor.
How to Serve
- As a pizza sauce: Use the Garlic White Pizza Sauce as a substitute for the traditional red sauce on any pizza recipe.
- As a dip: Serve the sauce alongside breadsticks, pizza rolls, or other appetizers for dipping.
- As a pasta sauce: Toss the Garlic White Pizza Sauce with your favorite pasta for a creamy, garlicky pasta dish.
- As a topping: Drizzle the sauce over roasted vegetables, grilled chicken, or fish to add flavor and creaminess.
- As a marinade: Use the sauce for chicken or shrimp before grilling or roasting for a flavorful and tender result.
How to Store & Re-Heat
To store: Ensure it cools completely before transferring it to an airtight container or a jar with a tight-fitting lid. Sealing the container tightly is important to prevent air from entering, as exposure to air can cause the sauce to spoil more quickly. Place the container in the refrigerator, where it can be safely stored for up to 5 days. When ready to use the sauce again, remove it from the refrigerator and reheat it following the instructions below.
To reheat: Gently warm it in a saucepan over low to medium heat. Stir the sauce occasionally to ensure even heating and prevent scorching or burning. If the sauce has thickened in the refrigerator, you can adjust the consistency by adding a small amount of milk while reheating.
Keep an eye on the sauce as it reheats, and once it is warmed through, it is ready to be used as a delicious topping for your pizza or any other dish you desire. Enjoy the flavors of the creamy garlic white sauce once again!
Make-Ahead
To make Garlic White Pizza Sauce, prepare it according to the recipe instructions and let it cool completely. Transfer the sauce to an airtight container, seal it tightly, and store it in the refrigerator for up to 5 days. When ready to use it, gently reheat the sauce in a saucepan over low to medium heat until it reaches a spreadable consistency. Having the sauce pre-made and on hand allows you to save time and effortlessly add its creamy, flavorful goodness to your pizzas whenever you desire.
Tips for Making The Best Garlic White Pizza Sauce
- Use fresh garlic: Fresh garlic will give the sauce the best flavor. Be sure to thinly slice the garlic so it cooks evenly and doesn't burn.
- Don't let the flour darken: When adding it, whisk constantly to ensure it doesn't clump or darken. This will ensure the sauce stays smooth and creamy.
- Slowly add the milk: Add the milk slowly and constantly whisk to avoid lumps and ensure the sauce stays smooth.
- Season well: Season the sauce well with salt, black pepper, and nutmeg. Taste the sauce as you go and adjust the seasoning to your liking.
- Use whole milk: Whole milk will give the sauce the best flavor and creaminess. Skim or low-fat milk may result in a less creamy sauce.
- Use a non-stick saucepan: A non-stick saucepan will make it easier to cook the sauce without it sticking to the bottom.
- Let it cool completely: Let the sauce cool completely before storing it in the refrigerator or freezer to avoid bacteria growth.
- Reheat slowly: Reheat the sauce over low heat, constantly stirring to avoid burning or sticking.
- Customize the recipe: Don't be afraid to adjust the recipe to your liking by adding herbs, spices, or different types of cheese to the sauce.
FAQ
My sauce is too thin. How can I thicken it?
If your sauce is too thin, try simmering it slightly longer to reduce and thicken it. Keep it on low heat and stir regularly until it reaches your desired consistency. You can also mix a small amount of flour with cold milk or water to make a slurry and whisk it into the sauce to thicken it further.
My sauce has lumps. How can I fix it?
To avoid lumps, thoroughly whisk the flour into the melted butter until the mixture is smooth before adding the warm milk. If lumps form, you can remove the sauce through a fine-mesh sieve.
The sauce tastes too salty. How can I reduce the saltiness?
If your sauce is too salty, you can dilute it by adding more unsalted milk or cream. Taste the sauce after adding and adjust the seasoning as needed. You can also try adding some sugar or honey to balance the saltiness.
My sauce tastes too garlicky. What should I do?
If your sauce is overly garlicky, you can dilute the flavor by adding more milk or cream. Another option is to make a larger batch of sauce without garlic and combine the two to balance the flavors.
The sauce has a grainy texture. How can I make it smoother?
A grainy texture can sometimes result from overcooking the sauce or not whisking it thoroughly. To make it smoother, try blending the sauce with an immersion or regular blender. This should help break down any grainy bits and create a smoother texture. If you're using a regular blender, allow the sauce to cool slightly before blending, and blend it in batches if necessary.
The sauce is too thick, and I can't spread it on my pizza dough. What should I do?
If the sauce is too thick for your liking, you can thin it out by adding more warm milk or cream, a little at a time, until it reaches the desired consistency. Stir well and adjust the seasoning as needed.
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Recipe
Easy Garlic White Pizza Sauce
Ingredients
- 3 cups whole milk
- ½ stick unsalted butter
- ¼ cup all-purpose flour , sifted
- ¼ teaspoon granulated garlic
- 1 teaspoon kosher salt , to taste
- 4 large fresh garlic , thinly sliced
- ¼ teaspoon freshly grated nutmeg
- 11/2 teaspoons Ground Black Pepper
Instructions
- Heat the milk in a small saucepan over medium-low heat until simmering. Meanwhile, heat butter in a medium saucepan over medium heat until melted, then add the garlic and cook until fragrant, about 1 minute.
- Add flour and whisk until smooth and thickened. Cook, whisking, but do not let darken, only about 2 minutes. Slowly add warm milk, whisking constantly.
- Season with garlic, salt, pepper, and nutmeg and bring to a gentle simmer and cook until thickened, about 10 to 15 minutes. Let cool completely before use or cover and chill and until ready to use. (The sauce will thicken more as it cools but will still be creamy enough to spread over pizza dough easily).
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.