I finally nailed a quick, preservative-free Garlic Parmesan Dressing I can make in 10 minutes that’s low-carb, gluten-free, and keto-friendly as a Buffalo Wild Wings copycat.

Jump to Recipe

I always thought recreating a restaurant sauce would be complicated, but this copycat grabbed me. It tastes like the kind of thing you’d look up under How To Make Buffalo Wild Wings late at night, only this one’s creamy from mayonnaise and nutty with Parmesan cheese.

I won’t pretend it’s perfect, sometimes my version turns out thicker or thinner, but when it clicks people disappear bowls fast. Call it Garlic Parmesan Dressing or the best homemade wing dip, either way it makes game nights feel like a legit party without weird preservatives.

You might doubt homemade can beat the original, but trust me, it hits.

Ingredients

Print Recipe (No Advertisments)

Mayonnaise: high in fats and calories, makes sauce creamy and rich, not much fiber
Parmesan cheese: offers protein and calcium, salty nutty punch, helps thicken sauce
Garlic: low calorie, provides sharp savory flavor, some antioxidants, brings big aroma
Unsalted butter: adds silkiness and mouthfeel, mostly saturated fat, boosts richness
Sour cream: tangy creamy note, adds mild acidity and balance, but adds calories
Lemon juice: brightens sauce with acidity, cuts richness, adds vitamin C, makes it fresher
Worcestershire sauce: tiny umami kick, tangy depth, contains sodium, mighty flavor from few drops

Ingredient Quantities

1/2 cup mayonnaise (full fat is best)

1/4 cup sour cream

2 tablespoons unsalted butter

1/3 to 1/2 cup finely grated Parmesan cheese, packed

3 cloves garlic, minced (or about 1 1/2 tsp garlic paste)

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

2 tablespoons heavy cream or whole milk, to thin if needed

1/4 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper

Pinch of cayenne or red pepper flakes, optional

1 tablespoon chopped fresh parsley, optional

How to Make this

Print Recipe (No Advertisments)

1. Melt the 2 tablespoons unsalted butter in a small pan over low heat, add the 3 cloves minced garlic (or 1 1/2 tsp garlic paste) and cook just until fragrant, about 30 seconds to 1 minute, do NOT let it brown or it will get bitter.

2. In a medium bowl whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth and lump free.

3. Slowly drizzle the warm garlic butter into the mayo mixture while whisking, that helps emulsify and keeps the sauce silky.

4. Stir in 1/3 to 1/2 cup finely grated Parmesan cheese, packed; use a microplane for best texture so it melts smoothly.

5. Add 1 tablespoon fresh lemon juice and 1 teaspoon Worcestershire sauce, whisk until fully combined.

6. Add 2 tablespoons heavy cream or whole milk and whisk, then add more a teaspoon at a time if you want it thinner — stop when you hit your preferred dipping consistency.

7. Season with 1/4 teaspoon salt (taste before adding more because Parmesan is salty), 1/4 teaspoon freshly ground black pepper, and a pinch of cayenne or red pepper flakes if you want a little heat.

8. Fold in 1 tablespoon chopped fresh parsley if using, for color and freshness.

9. Taste and adjust lemon, salt or cayenne as needed, then let the sauce rest in the fridge for 5 to 10 minutes so the flavors meld and the texture firms up a bit. Serve with hot wings or as a dip.

Equipment Needed

1. Small saucepan or skillet, for melting the butter low and gently
2. Measuring cups and measuring spoons, for mayo, sour cream, cheese and seasonings
3. Medium mixing bowl, to whisk everything together
4. Whisk, to emulsify the warm garlic butter into the mayo smoothly
5. Microplane or fine grater, for finely grated Parmesan so it melts nicely
6. Chef’s knife and cutting board or a garlic press, for the minced garlic
7. Rubber spatula or wooden spoon, to scrape the bowl and fold in parsley
8. Small serving bowl or airtight container, to chill and serve the sauce

FAQ

Can I make this sauce ahead of time and how long will it keep?

Yes. Make it up to 4 to 5 days ahead, store in an airtight container in the fridge. Give it a good stir or whisk before serving, cause it can firm up a bit when cold.

How do I fix it if the sauce is too thick or too thin?

To thin, stir in 1 teaspoon at a time of heavy cream or whole milk until you get the texture you want. To thicken, chill it or add a little more packed grated Parmesan or mayo, mix well.

Can I use pre-grated Parmesan or the jarred stuff?

You can, but fresh finely grated Parmesan melts and tastes way better. Pre-grated or powdered cheese can make the sauce grainy and less creamy, so use it only if you have to.

Why did my sauce turn grainy or separate?

Usually from overheating, or using cold ingredients straight from the fridge. Warm the butter first, bring ingredients to room temp, and whisk gently. If it breaks, warm a little cream and whisk it in slowly to bring it back together.

Can I make this dairy free or vegetarian?

Yes with swaps. Use vegan mayo, dairy free butter and a vegan Parmesan or nutritional yeast. Note Worcestershire often has anchovies, so swap for a vegan Worcestershire or a splash of soy sauce if you need it fully vegetarian.

How spicy is it and can I change the heat level?

It's mild by default, just a pinch of cayenne or red pepper flakes. Add more for heat, or leave it out if you want no spice, easy to adjust to taste.

Buffalo Wild Wings Garlic Parmesan Sauce Recipe Substitutions and Variations

Mayonnaise: swap with full-fat Greek yogurt 1:1 for tang and fewer calories, or use avocado mayo if you want a dairy-free option; Greek yogurt might be a bit thinner so stir well.
Sour cream: plain Greek yogurt works equal parts, or crème fraîche for a richer, creamier finish; if you only have buttermilk use about 2 tbsp in place of 1/4 cup and reduce the lemon.
Unsalted butter: use melted ghee or extra-virgin olive oil 1:1, or a vegan buttery spread for dairy-free — ghee adds a nutty note, olive oil gives a fruitier flavor.
Parmesan cheese: try Pecorino Romano or Asiago in the same volume but start with a little less since they’re saltier, or use 3 tbsp nutritional yeast for a vegan/low-sodium alternative.

Pro Tips

1) Melt the butter low and slow, then let it cool for 20 to 30 seconds before you pour it in. If it’s too hot the sauce can split, and once it splits it’s a pain to fix.
2) Use a microplane on cold, fresh Parmesan, not the pregrated stuff — it melts and blends way smoother. If the block is crumbly stick it in the freezer for 10 minutes first; makes grating easier.
3) If the sauce does start to separate, don’t toss it. Whisk in a teaspoon of cold cream or mayo, or set the bowl in an ice bath and whisk vigorously until it comes back together.
4) Taste before you salt, Parmesan varies wildly in saltiness. Add lemon and cayenne little by little, you can always add more but you cant take it out.
5) Make it ahead and let it sit in the fridge 10 to 30 minutes so the flavors marry, then give it a quick stir before serving; it firms up a bit as it chills so you may need a splash of cream to loosen it.

Buffalo Wild Wings Garlic Parmesan Sauce Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I finally nailed a quick, preservative-free Garlic Parmesan Dressing I can make in 10 minutes that’s low-carb, gluten-free, and keto-friendly as a Buffalo Wild Wings copycat.

Servings

servings

Calories

173

kcal

Equipment: 1. Small saucepan or skillet, for melting the butter low and gently
2. Measuring cups and measuring spoons, for mayo, sour cream, cheese and seasonings
3. Medium mixing bowl, to whisk everything together
4. Whisk, to emulsify the warm garlic butter into the mayo smoothly
5. Microplane or fine grater, for finely grated Parmesan so it melts nicely
6. Chef’s knife and cutting board or a garlic press, for the minced garlic
7. Rubber spatula or wooden spoon, to scrape the bowl and fold in parsley
8. Small serving bowl or airtight container, to chill and serve the sauce

Ingredients

1/2 cup mayonnaise (full fat is best)
1/4 cup sour cream
2 tablespoons unsalted butter
1/3 to 1/2 cup finely grated Parmesan cheese, packed
3 cloves garlic, minced (or about 1 1/2 tsp garlic paste)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons heavy cream or whole milk, to thin if needed
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Pinch of cayenne or red pepper flakes, optional
1 tablespoon chopped fresh parsley, optional

Directions

Melt the 2 tablespoons unsalted butter in a small pan over low heat, add the 3 cloves minced garlic (or 1 1/2 tsp garlic paste) and cook just until fragrant, about 30 seconds to 1 minute, do NOT let it brown or it will get bitter.
In a medium bowl whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth and lump free.
Slowly drizzle the warm garlic butter into the mayo mixture while whisking, that helps emulsify and keeps the sauce silky.
Stir in 1/3 to 1/2 cup finely grated Parmesan cheese, packed; use a microplane for best texture so it melts smoothly.
Add 1 tablespoon fresh lemon juice and 1 teaspoon Worcestershire sauce, whisk until fully combined.
Add 2 tablespoons heavy cream or whole milk and whisk, then add more a teaspoon at a time if you want it thinner — stop when you hit your preferred dipping consistency.
Season with 1/4 teaspoon salt (taste before adding more because Parmesan is salty), 1/4 teaspoon freshly ground black pepper, and a pinch of cayenne or red pepper flakes if you want a little heat.
Fold in 1 tablespoon chopped fresh parsley if using, for color and freshness.
Taste and adjust lemon, salt or cayenne as needed, then let the sauce rest in the fridge for 5 to 10 minutes so the flavors meld and the texture firms up a bit. Serve with hot wings or as a dip.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.