Ingredients
Equipment
Instructions
- In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about one minute, stirring constantly, to cook out the raw flour taste.
- Add the minced garlic to the saucepan and cook for another 30 seconds until it's fragrant. Do not let it brown.
- Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Continue to whisk until the sauce is completely smooth.
- Bring the sauce to a gentle simmer. Let it cook for 3-5 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
- Remove the saucepan from the heat. Stir in the grated Parmesan cheese, Italian seasoning, salt, pepper, and the pinch of nutmeg until the cheese is melted and the sauce is smooth.
- Let the sauce cool for a few minutes before spreading on your pizza dough. It will thicken as it cools.
Notes
Don't Burn the Garlic: Cook the garlic just until fragrant to avoid a bitter taste.
Use Freshly Grated Cheese: For the smoothest possible sauce, grate your own Parmesan cheese.
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of milk to thin it out.
Use Freshly Grated Cheese: For the smoothest possible sauce, grate your own Parmesan cheese.
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of milk to thin it out.
