I originally made this sauce to go over Mung Bean Pancakes (which I'll post about next week) but when we decided to do a teriyaki pork pizza, we needed a cheesy white sauce for it. Turns out, with a few minor modifications, this sauce works great as a pizza sauce! Today, I'll post both variations - one light and saucy one for pasta or meat and one thick one for pizzas or garlic bread. It can be quite strongly garlic, especially if you add another clove of garlic or use a persillade spice mix (parsley, minced dried garlic and salt), however, once it is cooked, it pulls together nicely and calms down. I've made it twice now and have been very happy with how it comes together -- I can see using this sauce over a lot of different items that often stump me when it comes to sauce application. Plus, it's easy to modify the thickness by using the milk to thin it to your desired texture.