Wendy's Garlic Parm Sauce Recipe
If you’ve ever dipped into Wendy’s Garlic Parmesan Sauce and wished you could bottle it up at home, you’re not alone! That rich, garlicky, cheesy flavor is something special-and today, I’m going to show you how to make it right in your own kitchen. It’s quick, simple Wendy’s Garlic Parm Sauce Recipe, and tastes just like the real deal (maybe even better). Whether you’re pouring it over pasta, drizzling it on pizza, or just dunking your fries in it (guilty!), this sauce is a keeper.
Ingredients
- Butter – ¼ cup unsalted is best
- Fresh Garlic – 3 cloves finely minced
- Italian Seasoning – 1 tablespoon for that herby depth
- All-Purpose Flour – ¼ cup to help thicken the sauce
- Chicken or Vegetable Broth – 1½ cups whichever you prefer
- Heavy Cream – ¾ cup for rich creaminess
- Parmesan Cheese – 1 cup freshly grated melts best
- Kosher Salt & Black Pepper – Just enough to bring everything to life
Instructions
- In a medium saucepan, melt the butter over medium-low heat. As soon as it’s melted, toss in the minced garlic and sprinkle in the Italian seasoning. Let it cook for about a minute-just enough time for the garlic to release all that amazing aroma.
- Now whisk in the flour. Stir it into the butter mixture until it forms a thick, smooth paste-this is the base of our sauce.
- While whisking, slowly pour in the broth a little at a time. Keep whisking until everything is smooth and lump-free. Bring it up to a gentle simmer over medium heat. It’ll start to thicken in about 2 minutes.
- Lower the heat just a bit, then add in the heavy cream and Parmesan cheese. Keep whisking until the cheese melts completely and the sauce is creamy and dreamy.
- Add a pinch of salt and a crack or two of black pepper. Taste it and adjust until it’s just right for you.
- That’s it! Your Garlic Parm Sauce is ready to go. Serve it warm over your favorite pasta, drizzle on pizza, or use it as a dip for fries or breadsticks. It’s that versatile!
Video
Notes
Got leftovers? Store the sauce in an airtight container in the fridge for up to 4 days. It may thicken as it cools-just reheat gently on the stove or in the microwave with a splash of broth or cream to loosen it up. Give it a whisk and it’ll be just like fresh!