I worked at Round Table for about a year back in 1987. If I remember correctly, the Creamy Garlic Sauce was a combination of whipped butter, olive oil, and garlic. I don't know the exact formula or proportions as it came in a box, but I do remember those were the three main ingredients. It was not a bechamel sauce, I know that for a fact, although a bechamel would make a good sauce! I have been craving that sauce for years. If I have any luck, I will post again.
Commercial Butter and Margarine blends tend to be closer to 50/50 ratio. (butter/margarine. Margarine/oil or Butter/oil.
1 cup (2 sticks) grade AA butter, at room temperature (I prefer salted butter from Berkeley farms)
1/4 cup Wesson oil (smell oil for any off aromas) may add up to 1/3 cup oil
Finely minced California garlic (RT used raw garlic, but if using jarred use California garlic that is water packed in water such as Garlic World)
1. Using an electric mixer with whip attachment, blend butter on HI until smooth and creamy.
2. Reduce mixer speed to medium - medium-high and slowly pour in oil.
3. Scrape down sides of mixer and whip several minutes more. Until it takes on a white color, consistency of whipped cream and leaves distinct rooster tails.
4. Note consistency is slightly runny immediately after whipping. Like runny mayo.
5. Scrape mixture into container and allow to chill (overnight for best results).
Just barely enough to work in my 6 qt. KA, but makes enough for 2 full sheet pans of twists.
Additional Notes: * This mixture may be stored in the refrigerator or at room temperature. From the fridge, it is still spreadable. At room temperature, it softens quickly and is very soft and fluffy. Return fluffy mixture to refrigerator for storage to firm.
California Garlic can be identified by looking at the root end, there should be short roots still attached.
In 1993 this style was changed to the creamy garlic sauce, a Ranch Style Salad dressing.
Branching beyond pizza, Round Table has planned a late summer rollout of an appetizer item called garlic-Parmesan twists -- fresh-baked bread sticks with garlic, herbs and cheeses. August 2, 1993