A simple white sauce perfect for pasta or pizza.
- 2 Tbsp. butter
- 1 clove garlic, smashed and peeled
- 3 Tbsp. flour
- 2 cups milk (I used skim!)
- 1/2 cup parmesan cheese
- 2 Tbsp. goat cheese (optional, but I love the hint of tang it lends the sauce!)
- salt and pepper to taste
- 2 tsp. fresh parsley, chopped, plus extra for garnish
- In a medium saucepan, melt the butter and throw the smashed garlic in with it. Heat on low for five minutes or so, until the butter smells nice and garlicky. Pull the garlic out with a fork and discard.
- Add flour to butter and whisk to form a roux. Cook for 2 minutes, then stream in the milk a little at a time and whisk to work out any lumps. Let this simmer for 8-10 minutes until milk has thickened.
- When sauce has thickened, remove from heat and stir in cheeses, salt, pepper, and chopped parsley. Toss with fresh pasta (I used 1/2 pound of homemade spinach fettuccine), top with extra parsley, and serve immediately. This also makes a SUPER pizza sauce.