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Recipe Detail Page
No-Cook Scallion White Sauce
Summer 2024
I first stumbled upon a version of this recipe in Joe Beddia’s excellent cookbook, Pizza Camp (Abrams Books, 2017). Since then, it has become my go-to white sauce, thanks in part to its versatility. Switch things up by adding roasted garlic, Calabrian chilies or whatever herbs you have on hand.
Make 1 2/3 cups (400 mL), enough for five 12-inch (30-cm) pizzas
1 cup (250 mL) heavy cream
1 small garlic clove, peeled
1 scallion, roughly chopped
1 tsp (5 mL) lemon zest (optional)
Fine sea salt and freshly ground black pepper to taste
1. Combine cream, garlic, onion and lemon zest, if using, in bowl of a food processor. Whirl until thick, 30 to 60 seconds. Season with salt and pepper. Scrape into an airtight container and refrigerate up to 3 days.
Make 1 2/3 cups (400 mL), enough for five 12-inch (30-cm) pizzas
