Garlic Parmesan Sauce
Garlic Parmesan was one of the sauces that I was introduced to that made me fall in love with sauces. When I ordered it for the first time at Buffalo Wild Wings, I was hooked. It's to the point that I get it almost every time I see it on the menu. And you can tell how popular it is with every major wing chain having its own version. Gotta shout out Popeyes and Wingstop for theirs.
It’s incredible how luxurious this sauce feels when it only takes about 15 minutes to make. It’s smooth, creamy, and packed with flavor.
There are a few different ways to make a Garlic Parmesan sauce, but we’re starting with a heavy cream version. Eventually, we’ll get to the butter and mayo based versions too. Stay tuned.
This sauce pairs well with almost everything: steak, fries, pizza, and even baked fish. But my favorite will always be fried chicken. Toss it on whatever your heart desires and enjoy!
The main culprits:
Garlic: Hence the name, garlic is the main flavor base of this sauce. Definitely use freshly chopped garlic. It makes the flavor pop and gives the sauce a much stronger garlic taste.
Broth: Broth adds another layer of flavor. It also gives the sauce room to be more “saucy” and keeps it from feeling too heavy if we were to use only heavy cream. I used beef broth, but chicken or vegetable broth will work too. White wine is also a great option. Water is also an option but a last resort.
Italian Seasoning: Adds a beautiful earthy, herby flavor and a touch of freshness.
Heavy Cream: The perfect ingredient for adding creaminess and tying the entire sauce together.
Parmesan: The other star of the show. Make sure to freshly grate it. Not only will it taste better, but it will also melt into the sauce much more smoothly. Also acts as a thickenr for the suace.
Recipe
Yield: About 2 to 2¼ cups of sauce
- Enough to coat approximately 2.5 pounds of wings
Prep 5 mins
Cook 10 mins
Total 15 mins
Ingredients
- ½ stick (4 tablespoons) butter
- 5 garlic cloves, finely minced
- 1 tbs italian seasoning
- ¾ cup broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon black pepper
- Juice of ¼ lemon (1-2 tsp)
- Salt, to taste
Method
- To a saucepan over medium heat, add the butter and melt until completely liquid.
- Add the garlic and sauté for about 1 minute, or until fragrant. Make sure not to let it burn.
- Add the Italian seasoning and sauté for an additional 1 minute.
- Pour in the broth and bring the mixture to a boil, then reduce it to a simmer. Let it simmer for 2–3 minutes, or until the liquid has reduced slightly.
- Next, add the heavy cream and bring it to a simmer making sure it does not boil over. Simmer for 5–6 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Turn off the heat and let the sauce cool for 1 minute, stirring occasionally. Gradually stir in the Parmesan cheese and mix until fully combined.
- Add the black pepper and lemon juice, then mix again.
- Taste and add salt as needed.
- Enjoy!
Notes
- Broth: Any type of broth will work. I typically use chicken or beef broth.
- Reheating: The sauce will naturally thicken as it cools. To return it to its original consistency, add it to a saucepan and gently warm it over low heat to avoid burning the sauce. If it is still too thick, mix in 1 tablespoon of water at a time until it reaches your desired consistency.
- Heavy cream: Heavy cream can quickly boil over or separate. Keep the sauce at a gentle simmer, allowing it to boil for very little time, if at all.
- Parmesan: Freshly grated Parmesan is always the better option and will melt into the sauce more smoothly than prepackaged cheese. Gradually add the Parmesan while mixing to help prevent clumping.
- Add salt at the end. The broth and Parmesan are already salty, so taste the finished sauce before adding more.
