I have one more recipe to share as part of my blog collaboration with Got Milk.
This is our absolute favorite homemade pizza sauce but one that I have never shared in detail because in Paul's words, "it can be hard to get right." But hopefully with more than a few photos and a bit too much text, I'll be able to communicate the texture you're going for.
As mentioned last week, milk is a staple in our house for all three of us. Milk is, of course, also the staple of this cream sauce. ;)
To make enough to cover a normal sized pizza (here's our dough recipe!) you'll need :
- about 1/3 of a medium onion
- 2-3 cloves of garlic
- about 2 Tbsp olive oil
- 1 cup milk (we used whole milk this time, but we've made it with skim too)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 salt (plus probably a bit more)
- pepper to taste (a few cranks to start and then probably a bit more)
- 1 Tbsp flour
Finely chop the garlic and onion. Then cook with the olive oil in a sauce pan over medium heat.
Just before the garlic and onion start to brown (and are looking pretty transulent), pour in just 3/4 C of the milk, saving the remaining 1/4 for later.
Turn heat to medium low and add your seasonings.
Let this mixture bubble (keeping the heat at medium low).
In the measuring cup, mix the remaining 1/4 C milk and flour well (ideally, you'll have no chunks of flour!)
Crank the heat up to medium and add the flour and milk mixture to the saucepan.
Here's where it gets a bit tricky. You want to continually stir the sauce to keep flour from getting lumpy. The goal here is to create a uniformly thick sauce.
It takes about 10-15 minutes and you can gradually lower the heat as the sauce thickens up. When you stop stirring for a bit you should see small bubbles rising to the surface. This is good!
You'll know when the sauce is ready because you'll be able to drag your spoon through and make a path to the bottom of the pan. (The fact that the sauce holds it's shape means it's thick enough.)
When you turn the heat down it will thicken up even more (and be perfect for spreading on a pizza). Be sure to taste it at this step! Does it need more salt and/or pepper?
Our favorite cream sauce topping is (cooked) steak and thinly sliced potato (with a bit of blue cheese!) but this is a killer sauce for a veggie pizza too (think thinly sliced bell pepper and small pieces of broccoli).
Hope you enjoy!
this post is sponsored by Got Milk. Recipe is Paul's concoction and opinions & post concept are my own.
