Garlic Parmesan Sauce (Quick & Easy)
Transform any meal with this homemade Garlic Parmesan Sauce, a creamy, flavorful blend made with caramelized roasted garlic and freshly grated Parmesan for the ultimate creamy Parmesan sauce!
Servings: 12 Servings
Calories: 162kcal
Ingredients
- 1 Bulb Garlic roasted
- 1 Cup Parmesan shredded
- 1 Cup Avocado Mayo
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Italian Seasoning
- ½ Teaspoon Onion Powder
- 1 Teaspoon Black Pepper
- ½ Teaspoon Salt
Instructions
- Preheat the oven to 400°F. Slice the top ¼" off one garlic bulb to expose the cloves, place cut-side up on a foil square, drizzle with a bit of olive oil, and wrap.
- Roast directly on the oven rack for 40 minutes until cloves are deep golden and very soft. Cool 5 minutes, then squeeze out the cloves (about 2 tbsp).
- In a blender or food processor, add the roasted garlic, shredded Parmesan, avocado mayo, fresh lemon juice, Italian seasoning, onion powder, black pepper, and salt.
- Blend on low for 30-45 seconds until smooth, scraping sides once. If too thick, add 1 tablespoon of water and pulse to reach the desired consistency. Use immediately or chill, & enjoy!
Notes
- Don't Skip the Roasting: Raw garlic creates a harsh, bitter garlic parm sauce. Roasted garlic is sweet and mellow.
- Use Room Temperature Ingredients: Cold mayo and cheese don't blend as smoothly. Let them sit out for 15 minutes before blending if possible.
- Adjust Consistency for Your Purpose: For wing sauce, keep it thick. For pasta sauce, thin it with ¼ cup of pasta water. For dipping or spreading, leave it as-is.
- Taste Before Adding Salt: Parmesan is naturally salty. Always taste first, then adjust seasoning.
Nutrition
Calories: 162kcal | Carbohydrates: 1g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 460mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 0.3mg
