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This is richer than tomato sauce but not as rich as alfredo sauce, and would be a great sauce for gourmet pizzas. I'm especially thinking of zucchini and mushroom toppings for this.
- Put the flour and spices into a saucepan. Gradually whisk in the milk until no lumps remain.
- Heat and stir until boiling and thickened, about 10 minutes.
- Stir in the butter until melted.
- Will last up to a week refridgerated, but you can use it on pizza immediately and it does not last long in my house.