I want to make a pizza for dinner but without the tomato sauce. I had pizza with white sauce from Round Table before and wondering where I can buy white sauce similar to that?
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Answers: (1)
SSCOTT0865
Posted:
02/06/2010
Ranked: 8th in Food Items
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I love Round Table Pizza, the White chicken garlic. According to some websites, it was a Creamy Garlic Sause that had a combination of Whipped butter, olive oil, and Garlic has the 3 main ingrediants. If your looking to buy, you may want to try to find a white creamy parmesan and oregano pasta sauce for a subsitute, or just plain ol alfredo.
I did find a recipe that sounds good.
* 1 cup milk
* 2 bay leaves
* 2 tablespoons unsalted butter
* 2 tablespoons flour
* Pinch salt and white pepper
* 2 garlic cloves, crushed
In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
I did find a recipe that sounds good.
* 1 cup milk
* 2 bay leaves
* 2 tablespoons unsalted butter
* 2 tablespoons flour
* Pinch salt and white pepper
* 2 garlic cloves, crushed
In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
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