Can I use heavy cream or half and half?

Yes! You can use half and half instead of milk if you'd like, though the sauce will be a bit thicker. If you'd like to use heavy cream, omit the flour (the heavy cream will thicken up on its own!)

Is white sauce different than alfredo?

Yes! Traditional Italian Alfredo sauce is typically made with butter, grated parmesan cheese, and pasta water - it doesn't include garlic, milk (or cream), or a roux to thicken the sauce. Thick, cream-based fettuccine alfredo sauces are largely an American invention. This recipe is a cross between classic Mornay sauce (one of the French mother sauces: basically, a Mornay is a béchamel sauce that includes cheese) and an Americanized fettuccine alfredo sauce: It's creamy and garlicky, but still on the lighter side.

Can I make this gluten-free?

Yes! Omit the flour and use half and half or heavy cream instead of milk. The cream will thicken up quite a bit on its own - no flour necessary!

How do I reheat this sauce?

Reheat this sauce in a small saucepan or a skillet over medium-low heat. Stir it frequently until it comes up to temperature, then use normally! If the sauce separates at all (this can happen if it's been frozen for awhile, or if you use store-bought shredded cheese instead of shredding your own), whisk in a splash of cream or milk to smooth it out, or give it a few pulses with an immersion blender to bring it back together.

What should I do if my white sauce breaks?

If your sauce is broken, curdled, or clumpy, pulse it a few times with an immersion blender to smooth it all out! When this sauce breaks, it's usually a result of the cheese that's used: Pre-shredded (or pre-crumbled) cheese from the store is often coated with preservatives that prevent it from melting smoothly, and some cheeses labeled "parmesan" aren't actually true Parmigiano Reggiano (different off-brands of parmesan often don't melt as well as the real thing).

Simple White Sauce

Description

This quick, simple white sauce is perfect on pasta or as a base for your favorite pizza!

Ingredients

Scale

2 Tablespoons unsalted butter
2 cloves garlic, minced
2 Tablespoons flour
2 cups milk
1/2 cup shredded parmesan cheese
1 ounce goat cheese, crumbled (about 2 Tablespoons)
kosher salt to taste

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Instructions

Melt butter in a medium saucepan or a large, deep skillet over medium heat. Add garlic and sauté, stirring frequently, for one minute, until garlic is soft and fragrant.
Add flour and stir to form a paste. Cook for another 30 seconds or so, until the mixture is thick and foamy.
Stream milk in a little at a time, stirring constantly to work out any lumps. Add a pinch of salt.
Bring mixture to a low simmer and cook, stirring frequently, for 6-10 minutes, until sauce is thickened and easily coats the back of a spoon.
Reduce heat to low. Add parmesan and goat cheese; stir until cheeses are completely melted and you're left with a smooth sauce. Taste and add salt if needed. Serve immediately or let sauce cool completely and store in an airtight container in the fridge for up to 5 days.

Notes

A few notes on cheese. Look for true Parmigiano Reggiano (parmesan) cheese here for best results. Shred and crumble the cheeses for this recipe yourself: store-bought shredded parmesan and pre-crumbled goat cheese are often coated with preservatives and anti-caking agents that prevent them from melting smoothly into a sauce.

Additions and Substitutions. Replace up to half of the milk in this recipe with white wine, chicken stock, or parmesan broth. Use cream cheese instead of goat cheese if you like. For a more mac-and-cheese style sauce, swap the parmesan for shredded cheddar, white cheddar, or gruyere (or a mix of all three). Add herbs (chives, parsley, tarragon), a splash of lemon juice, or a pinch of nutmeg to this sauce for extra flavor.

For a smoother sauce, use whole, smashed garlic cloves instead of minced garlic. Cook the whole cloves in the butter as directed, but remove and discard them before adding the flour (this gives you plenty of garlic flavor without the added texture!) You can also blend this sauce with an immersion blender to make it ultra smooth.

How to use this sauce. Toss this white sauce with cooked pasta or gnocchi (it's excellent with fettuccine!), use it as the base for homemade pizza, serve it over grilled or roasted chicken, or stir it into your favorite casserole.

Storage and Freezing. Let sauce cool completely, then transfer to an airtight container. Store in the fridge for up to 5 days, or in the freezer for up to 6 months. Defrost frozen white sauce in the fridge overnight, then reheat over low heat on the stovetop and use normally. If sauce separates in the fridge or freezer, add a splash of cream or milk, or blend it with an immersion blender to smooth it back out.

Strict vegetarians should look for cheeses made without rennet.