Okay, let’s talk about that garlic sauce you get from the big pizza chains. You know the one. It comes in that little plastic tub and it’s somehow both addicting and a little bit weird.
I’m going to show you how to make a garlic sauce that blows that stuff out of the water. It’s creamy, packed with real garlic flavor, and takes about five minutes. Seriously.
This is the kind of sauce that will make you want to eat your pizza crusts. It’s the kind of sauce you’ll start putting on everything. You’ve been warned.
What You’ll Need
This recipe is all about simple, good ingredients. Don’t skimp here. Using fresh garlic is the most important part, so please, for the love of all that is good, don’t use the stuff from a jar.
Here’s your shopping list. It’s not very long, I promise.
| Ingredient | Amount |
|---|---|
| Salted Butter | ½ cup (1 stick) |
| Fresh Garlic | 4-6 cloves |
| Mayonnaise | ¾ cup |
| Grated Parmesan | ¼ cup |
| Dried Oregano | ½ teaspoon |
| Black Pepper | ¼ teaspoon |
| Pinch of Salt | To taste |
A little note on the ingredients: I like using salted butter because it builds flavor from the start. If you only have unsalted, that’s fine, just add a little extra pinch of salt at the end. For the mayo, use a good quality one like Hellmann’s or Duke’s—it makes a difference.
The Tools for the Job
You don’t need any fancy gadgets for this. If you have a kitchen, you probably have everything you need right now.
| Tool | Purpose |
|---|---|
| Small Saucepan | For melting butter |
| Garlic Press or Knife | To mince garlic |
| Medium Bowl | For mixing everything |
| Whisk or Spoon | To combine |
Let’s Make Some Killer Garlic Sauce
Alright, let’s get to it. This process is so fast you’ll wonder why you ever bought the pre-made stuff.
Step 1: First thing’s first, get your garlic ready. Peel those cloves and mince them up super fine. If you have a garlic press, now is its time to shine. If not, just use your knife and go over it a few times until the pieces are tiny. (Tiny pieces = more garlic flavor in every bite).
Step 2: Grab your small saucepan and melt that stick of butter over low heat. And I mean low heat. We are not trying to brown the butter or get it sizzling like crazy. We just want it nicely melted.
Step 3: Once the butter is melted, toss in your minced garlic. Let it cook in the butter for about 60-90 seconds. You just want it to become fragrant. DO NOT let it brown. If it browns, it will turn bitter and ruin the whole sauce. (If you smell it getting nutty, pull it off the heat immediately!).
Step 4: Take the saucepan off the heat and let the garlic butter cool down for a few minutes. You don’t want it piping hot for the next step because it could make the mayonnaise separate, and that’s just a sad, oily mess.
Step 5: In your medium bowl, add the mayonnaise, grated parmesan, oregano, and black pepper. Pour the slightly cooled garlic butter mixture right on top.
Step 6: Now, whisk it all together until it’s smooth and creamy. Give it a taste. Does it need a little more salt? Add a tiny pinch if it does. The butter and parmesan are already salty, so you might not even need it.
That’s it. You’re done. You just made an amazing garlic sauce.
Pro Tips from My Kitchen
I’ve made this sauce more times than I can count, and I’ve made a few mistakes along the way. Here are the secrets to getting it perfect every single time.
1. Your Garlic Must Be Fresh
I know I said it before, but I’m saying it again. The pre-minced garlic that comes in a jar has a weird, almost sour taste to it because of the preservatives. It will not give you that clean, punchy garlic flavor we’re going for. Fresh heads of garlic are cheap and they make all the difference.
2. Low and Slow is the Way to Go
The biggest mistake you can make is burning the garlic. It happens fast. One second it smells amazing, the next it’s bitter and awful. The trick is to keep your stove on the lowest possible heat setting. You’re just trying to gently cook the raw edge off the garlic and infuse its flavor into the butter. The moment you see any piece starting to turn even slightly brown, your mission is over. Get it off the heat.
3. Let It Rest
This sauce tastes good right away, but it tastes incredible after it sits for about 30 minutes. This gives all the flavors a chance to hang out and get to know each other. The garlic becomes a little less sharp, and the oregano and parmesan really come through. If you have the time, make it a little bit before you need it.
4. Grate Your Own Parmesan
The parmesan that comes in a green shaker can has anti-caking agents in it (like wood pulp, weirdly enough) that can give your sauce a slightly gritty texture. A block of parmesan is a bit more expensive, but it melts into the sauce beautifully and the flavor is a hundred times better. Use a microplane or the small side of a box grater.
Swaps and Fun Variations
Once you have this basic recipe down, you can start playing with it. It’s pretty hard to mess up.
For a Lighter, Herby Vibe:
Want something more like a garlic dipping oil? Skip the mayonnaise and parmesan. Just use the garlic butter and add in 2 tablespoons of finely chopped fresh parsley and a pinch of red pepper flakes. This is amazing for dipping breadsticks.
Spice It Up:
If you like a little heat, add ¼ teaspoon of red pepper flakes into the butter along with the garlic. It’ll give the finished sauce a nice, warm background kick that goes great with pepperoni pizza.
Make it Tangy:
For a little bit of tang, you can swap half of the mayonnaise for sour cream or even plain Greek yogurt. It changes the texture a little bit and adds a nice brightness to the flavor.
Other Herbs Are Welcome:
Not a fan of oregano? Try a little bit of dried basil or some finely chopped fresh chives. A little bit of fresh dill is also surprisingly good if you’re using the sauce for something other than pizza, like dipping fries.
Making it Ahead of Time
This sauce is perfect for making ahead. You can make it up to 5 days in advance and keep it in an airtight container in the fridge.
The sauce will get thick in the fridge because of the butter. That’s totally normal. Just pull it out about 20-30 minutes before you want to use it to let it come to room temperature and soften up. Give it a good stir and it’ll be back to its creamy, dippable self.
How to Use This Sauce (Not Just for Pizza!)
Okay, the main reason we’re here is for pizza. You can use this as a dipping sauce for the crusts, or you can even use it as the actual sauce on the pizza instead of tomato sauce. A white pizza with this garlic sauce, some mozzarella, and maybe some chicken and spinach is just fantastic.
But don’t stop there. This stuff is useful all over the kitchen.
- The Best Garlic Bread: Forget the tomato sauce. Spread this on some sliced Italian bread and bake it at 375°F for about 10-12 minutes. It’s incredible.
- A Dip for Veggies: Carrots, celery, bell peppers, you name it. It’s like a ranch dip but way better.
- Sandwich Spread: Use this instead of plain mayo on a turkey or roast beef sandwich. It completely changes the game.
- On Roasted Potatoes: Toss some roasted potatoes with a couple of spoonfuls of this sauce right after they come out of the oven. The heat will melt the sauce a bit and coat the potatoes in garlicky goodness.
Leftovers and Storage
If you somehow have any leftovers, storing them is easy.
Just scoop the sauce into an airtight container. A small Tupperware or a glass jar works perfectly. It will keep in the refrigerator for up to 5 days. I wouldn’t recommend freezing it, as the mayonnaise can separate when it thaws and the texture gets really weird.
A Quick Nutrition Chat
Let’s be real, this is a butter and mayonnaise-based sauce, so it’s not exactly health food. But it’s made with real ingredients, and a little bit goes a long way. It’s an indulgence.
This is a treat to make your pizza night feel a little more special. You’re not eating it by the cupful (well, you might want to), so just enjoy it. Life’s too short for bad sauce.
Frequently Asked Questions
Q1. Can I use garlic powder instead of fresh garlic?
Ans: I’m begging you not to. Garlic powder has a totally different, more one-dimensional flavor and it won’t give you that rich, amazing taste we’re going for.
Q2. Why did my sauce taste bitter?
Ans: You almost certainly burned the garlic. Even a tiny bit of browning will make it bitter, so be sure to cook it on very low heat and pull it off the second it becomes fragrant.
Q3. My sauce is too thick/thin. How can I fix it?
Ans: If it’s too thick (especially after being in the fridge), you can thin it out with a tiny bit of milk or even water. If it’s too thin, you can add a little more mayonnaise or parmesan to thicken it up.
Q4. Can I make this sauce vegan?
Ans: Yes, you can! Use a vegan butter substitute and a good quality vegan mayonnaise. The rest of the ingredients are already vegan-friendly if you use a vegan parmesan alternative.
Q5. How much sauce should I use on my pizza?
Ans: If you’re using it as the main sauce on a large pizza, start with about ½ cup and spread it thin. For dipping, a couple of tablespoons per person is usually plenty.
Wrapping Up
See? That wasn’t hard at all. You now have a go-to recipe for a garlic sauce that will make you a hero on pizza night. No more weird plastic tubs of mystery sauce.
The best part is that you made it yourself, and it tastes a thousand times better than anything you can buy. So go ahead, give it a try.
And when you do, come back and leave a comment below. I’d love to hear how it turned out and what you ended up dipping in it
