Creamy Garlic Parmesan Wing Sauce Recipe
This 15-minute creamy garlic parmesan wing sauce recipe is easy and quick to prepare at home. It adds a delightful twist to wings, pizza, and salads and is perfect as a side for both baked and fried dishes.
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Servings: 4 Persons
Calories: 60kcal
Ingredients
- 1.5 cups Parmesan Cheese
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
- 1 tablespoon White Flour
- 1 cup Milk Full Fat
- 1 clove garlic Chopped
- ⅓ teaspoon Salt
- ⅓ teaspoon Black Pepper
- 1 teaspoon Italian Seasoning
- 2 teaspoon Parsley Chopped
Instructions
- In a preheated skillet, combine a cube of butter with a drizzle of olive oil to prevent the butter from burning.
- Once the butter has melted, introduce minced garlic and sauté for a few seconds until the garlic begins to turn golden. At this point, incorporate Italian seasoning and mix thoroughly.
- Next, add all-purpose flour, stirring quickly over low heat until the flour takes on a slight color change.
- Gradually pour in milk while continuing to stir to ensure a smooth sauce without lumps.
- Season the sauce with salt and black pepper.
- As the sauce thickens to your preferred consistency, fold in grated parmesan cheese and freshly chopped parsley.
- Stir gently for one to two minutes on low heat to further enhance the sauce's thickness. Finally, remove from heat and serve immediately.
- Remove from heat and serve with your favorite wings.
Notes
- When melting butter, it is essential to do so over low heat to prevent burning, which can adversely affect the flavor of the sauce.
- For a more pronounced garlic taste, consider increasing the amount of garlic used, ensuring it has a robust and pungent aroma.
- If opting for garlic powder, incorporate it alongside the salt and pepper. Heavy cream can serve as a suitable alternative to milk.
- Pay close attention to the amount of flour added, as it will contribute to the sauce's richness and thickness.
- Adjust the sauce's consistency with milk; if it becomes too thick, simply add more milk to achieve a desired runny texture, while a runny sauce can be thickened by simmering on low heat. It is crucial to stir the sauce promptly after introducing milk to the roux to avoid lump formation. Should lumps occur, a hand blender can be used to achieve a smooth, professional finish.
- Avoid prolonged cooking of the sauce, and to develop a specific nutty flavor, roast the flour over low heat until it changes color.
- Remember that the sauce will thicken as it cools to room temperature, which is an important factor to consider when adjusting its consistency.
Nutrition
Serving: 100g | Calories: 60kcal
