Domino’s Garlic Parmesan Sauce: Easy Recipe
For today’s recipe, I will show you how to make the world-famous Domino’s garlic Parmesan sauce from scratch. I’ve simplified it so you need fewer ingredients which still creates the signature, uber-rich creamy topping and dipping sauce.
My recipe is straightforward and will take you less than 30 minutes. It’s better than any mayonnaise-based copycat (which doesn’t come close to the original sauce) and is perfect for any occasion.
Use it as a topping for your pizza, dipping sauce for your Baked Chicken Wings or Air-Fried Potato Wedges, or as a dressing for a refreshing Chicken Kale Salad.
What Is The Domino’s Garlic Parmesan Sauce Made Of?
If you haven’t had this sauce, prepare to have your tastebuds blown away! It can be used as a pizza topping, salad dressing, or delicious creamy dipping sauce. But what is it?
This is a Domino’s pizza sauce they describe as a “garlic Parmesan white sauce.” I did look at their ingredients list, and the bottom line is that it contains many ingredients to create that signature flavor. In my opinion, a lot of unnecessary ones.
Today, I will simplify the recipe so you can easily and quickly make it at home with a couple of staples.
We will make a delicious white sauce from scratch and incorporate a similar savory, cheesy, and garlicky flavor to the original recipe.
Domino’s Garlic Parmesan Sauce Ingredients
So, for this recipe, you need a couple of basic ingredients. You will likely already have them in your kitchen.
For the white sauce, you need butter, flour, and milk.
We will also be adding some vegetable broth. This will help us NATURALLY create a savory flavor.
Next, we will also be using garlic and Parmesan. You can add more if you’d like to, but I love the balance that this Dominos white sauce recipe achieves.
How to Thicken Your Sauce
If your sauce isn’t thick enough, here’s how you can fix it:
Place a tablespoon of cornstarch in a saucepan or pot. Add 1/2 cup of your runny sauce. Whisk the two parts together until you have a smooth, lump-free mixture.
Then, whisk in the remaining runny white sauce in a few additions. Once smooth, add the sauce back onto the heat.
You HAVE TO bring the sauce to a boil again. This will activate the cornstarch (thickening properties) and remove the starchy taste and texture.
Once boiling, the sauce should be thicker.
How To Thin Down Your Domino’s Pizza Garlic Parmesan Sauce
To make the sauce runnier, you can whisk in a little more milk at a time.
But don’t overdo it! The sauce becomes runny exceptionally quickly. Plus, it’s a bigger effort to thicken it than to thin it down.
Don’t use broth because it might make the sauce too salty. And as you know, making something less salty is nearly impossible.
How To Store Your Sauce
If you want to store this sauce (leftovers or serve it as a chilled dip), place it in an airtight container.
Take a sheet of plastic or saran wrap and place it directly onto the surface of the sauce. Make sure it touches every part. Otherwise, dried bits will start to form.
Allow the sauce to cool at room temperature for an hour or two.
Finally, add the lid to the container and place it inside the fridge, but no longer than three or four days.
Remember, this sauce contains fat and sugars. So, mold growth can easily ruin the sauce if you don’t store it properly.
Domino’s Garlic Parmesan Sauce – The Best Creamy Recipe
Ingredients
- 1/4 cup unsalted butter
- 1 tbsp minced garlic (about 3 large cloves)
- 1/4 cup flour
- 1 1/2 cups full-cream (whole) milk
- 1/2 cup vegetable broth
- 1/2 – 3/4 cup finely grated Parmesan cheese
- 1 1/2 tsp dried parsley, optional
- 1 tsp dried oregano, optional
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
Instructions
- To start, heat a medium saucepan over medium heat. Add the butter and minced garlic. Leave the butter to melt. As it does, it will become infused with a delicious garlic flavor.
- Once melted, take the pot off the heat. Whisk in the flour until the mixture resembles dry crumbs.
- Next, add 1/8 cup of milk. Whisk it into the dry crumbly flour mixture. Keep whisking until the mixture looks uniform. Then, add another 1/8 cup of milk. Whisk it in well again. Do not add more milk until your whisked mixture looks uniform. This takes a while but is the only way to avoid getting lumps in your sauce.
- Once all of your milk has been incorporated, the mixture should be extremely runny (and lump-free). You can add the vegetable broth and whisk it in.
- Bring the sauce to a boil over medium-high heat. Whisk continuously to prevent it from burning.
- Once boiling, reduce the heat and allow the sauce to gently simmer and thicken.
- When it is nice and thick, whisk in the Parmesan cheese, dried parsley, and dried oregano. Make sure to keep whisking until all the Parmesan cheese has melted.
- Once you have a uniform sauce again, season it with salt and black pepper to your liking.
- You can serve your sauce warm or leave it to chill in the fridge.
