Ingredients
- 2 tablespoons olive oil: Serves as the base fat, imparting a subtle fruity flavor.
- 4 cloves garlic, minced: Provides the prominent garlic taste.
- 2 tablespoons all-purpose flour: Acts as a thickening agent.
- 1 1/2 cups half & half: Offers a rich and creamy consistency.
- 1/4 teaspoon dried oregano: Adds a hint of herbal aroma.
- 1/4 teaspoon ground black pepper: For subtle heat.
- 1/4 teaspoon salt: Enhances overall flavor.
- Optional: 1/4 cup grated Parmesan cheese: For added depth and umami.
Instructions
- Sauté the Garlic: In a medium saucepan over medium heat, warm the olive oil. Add the minced garlic and sauté for about 3 minutes until fragrant, ensuring it doesn’t brown.
- Create the Roux: Stir in the all-purpose flour, oregano, black pepper, and salt. Whisk continuously for about 2 minutes to form a smooth paste, known as a roux.
- Incorporate the Dairy: Gradually pour in the half & half, whisking constantly to prevent lumps. Continue to cook and stir until the mixture becomes bubbly and thickens, approximately 3 minutes.
- Enhance with Cheese (Optional): If using, add the grated Parmesan cheese and stir until fully melted and integrated into the sauce.
- Adjust Consistency: If the sauce is too thick, add a small amount of half & half or milk to reach the desired consistency. Conversely, if it’s too thin, mix a teaspoon of flour with a bit of cold milk to create a slurry and whisk it into the sauce, cooking for an additional minute.
- Finalize and Serve: Once the desired consistency is achieved, remove the sauce from heat. Use it immediately as a base for your pizza, or let it cool and store for later use.
Notes
Note: Cream-based sauces may separate upon reheating. Whisking vigorously can help reincorporate the ingredients.