Garlic Parmesan Wing Sauce

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Servings: servings (1 1/4 cup total)

Calories: 241cal

Equipment

Ingredients

2 Tablespoons extra virgin olive oil
6 large cloves of garlic peeled and crushed
½ cup mayonnaise
1 Tablespoon white wine vinegar
½ Tablespoon fresh lemon juice
2 teaspoons granulated white sugar
6 Tablespoons grated parmesan cheese
¾ teaspoon dried Italian herb seasoning
½ teaspoon salt
½ teaspoon crushed red pepper flakes
⅛ teaspoon black pepper
2 Tablespoons water plus more as needed to reach desired consistency

Instructions

Add the oil and garlic to a small skillet over medium-low to low heat. Cook until the garlic starts to turn fragrant and sizzle, about 6 minutes, stirring frequently.
Remove from the heat and cool to room temperature.
Add the garlic (along with the oil it cooked in) and all remaining ingredients to a medium bowl and whisk to combine.
Transfer the sauce to an airtight container and refrigerate to chill, about 2 hours, or overnight.

Author: Amanda Davis

5 from 6 votes

Notes

The flavor intensity becomes more prominent after chilling in the fridge. If you want your sauce extra garlicky, feel free to use 8 cloves instead of 6. You can opt to oven-roast the garlic if desired, simply add the peeled garlic cloves and oil to a small oven-safe ramekin and cover with foil. Bake at 350F until the garlic is softened, about 25 minutes. Let the garlic cool, and then mash it with a fork and continue with the recipe.
The extra virgin olive oil creates a neutral base and helps with the sauce's consistency. You can use 2 tablespoons of unsalted butter instead of extra-virgin olive oil. The sauce will thicken more as it chills and you may want to let it warm up to room temperature before serving after refrigeration.
You can substitute the dried Italian seasoning with 1/4 teaspoon of each of the following: dried basil, dried oregano, and dried rosemary. Alongside the Italian seasoning we used salt, pepper, and crushed red pepper flakes
Either the pre-grated cheese in the tub or very finely grated cheese from a block of Parmesan will work here. If you choose to grate parmesan from the block, be sure to grate it finely so it mixes well with the other ingredients.
Store the sauce in an air-tight container (we like to use a mason jar) kept in the refrigerator for up to 1 week. To Make This Into Dip: Omit the water.
To Make This Into Salad Dressing: Add more water until it reaches your desired consistency.
To Coat Chicken Wings: It will be enough sauce for about 3 pounds of chicken wings.

Course: Condiments

Cuisine: American

Prep Time10

Cook Time6

Total Time16

Nutrition