Garlic Crack Sauce

It’s time we talk about Garlic Crack Sauce!

Garlic Crack Sauce from www.whatsgabycooking.com (@whatsgabycookin)

Garlic Crack Sauce is basically the most delicious, addictive, easy olive oil based sauce out there. You can’t go wrong. It takes less than 2 minutes to make and you have multiple servings at your disposal!

It’s perfect for a multitude of things! You can use it for dipping bread. You can slather it all over your roasted veggies. Add some balsamic vinegar and use it as a dressing. Toss it into pasta or any other grain of your choosing. Drizzle it on top of fish, chicken or meat, add it to some popcorn… literally go to town! You won’t regret it. I’ve been making this in various forms for years and I can never get enough and now I’ve added my added my new Go-To Seasoning blend for maximum flavor! It’s the right thing to do.

You can keep the Garlic Crack Sauce stored in an airtight container in the fridge for a few weeks! If it hardens up, just take it out of the fridge a bit before using and let it come to room temp. Or nuke it in the microwave for a few seconds until smooth!! Enjoy! xx

Garlic Crack Sauce

Garlic Crack Sauce

Ingredients

  • 1 cup olive oil
  • 10 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1-2 teaspoons Gaby’s Go To Seasoning
  • 1 lemon, zested

Instructions

  1. Heat the olive oil over medium heat in a skillet. Once hot, add the garlic and saute for 30 seconds until fragrant. Remove from the heat, add the red pepper flakes, Gaby’s Go To and lemon zest. Stir to combine. Let cool and reserve.
  2. Can be used as a dip with bread, tossed into pasta with cheese, drizzled on top of a salad for dressing, etc.
https://whatsgabycooking.com/garlic-crack-sauce/

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42 Comments

      1. hi gabby! i love your recipes and was so anxious to make this and i went to the san diego location and they did not carry your line of seasonings! 🙁

  1. I was anxious to make this recipe but won’t go to Williams Sonoma to buy the seasoning. Really Gabby? Is this a recipe or advertisment for your product. Too bad!

    1. Hey JP – not sure why you’re upset about this? I worked so hard on my new product launch and I’m excited to showcase recipes that feature it. Sorry that is upsetting to you 🙁

      1. I don’t have a Williams-Sonoma near me because I live in a place called Hopkinsville Kentucky but I went online to order it just so I could make this I cannot wait to get it. My family and I enjoy a lot of your recipes are the favorite one in the house is the chicken thighs with brussels sprouts and potatoes all done in one pan I have to make it every week for my son. Thank you for your great recipes

      2. Congratulatons Gaby, I just placed my order for the Garlic Crack Sauce recipe !! I am so excited to make it. Good Luck with everything. Never feed into negativity, some people are just rude !!

  2. Why have I never thought of doing something like this????? This is just going to make my pasta addiction worse – but I can’t wait to get the seasonings in the mail, and try them out.

  3. How long would this sauce keep in the fridge? I’m only one person so I guess I could scale down the recipe but it would be nice to make the full amount and keep it for a few days at least

  4. Is your seasoning avail at Williams Sonoma internationally? It doesn’t show up on the Canadian website.

  5. I can’t wait to try this! Looks delicious. Until I am able to buy the seasoning, what did you use in place of it when you made it in the past?

    1. You can keep the Garlic Crack Sauce stored in an airtight container in the fridge for a few weeks! If it hardens up, just take it out of the fridge a bit before using and let it come to room temp. Or nuke it in the microwave for a few seconds until smooth!! Enjoy! xx

  6. Gaby,

    Just had to tell you that your Everything Seasoning is so yummy,I have purchased 3 containers and have been using it on chicken, veggies,cheese biscuits!! Thank you!

  7. I can’t order your seasoning online in Canada – the closest Williams Sonoma is 300miles – what’s your suggestion?

    1. Hey Cynthia – there really isn’t a substitute for my seasoning – I’m so sorry. It’s a custom blend I made for my product line! You’re welcome to use any favorite blend you might have on hand

  8. I don’t have your book but your IG post about 10 recipes for cooking on school nights had me intrigued. I saw your Garlic Crack Sauce Pasta. It looked so easy then I realized I had to get the spice mix from Williams Sonoma. For the most part you can’t go wrong picking up a Williams Sonoma Blend. I picked some up Saturday while shopping. So I made the sauce and I feel like its dipping sauce in one of this resturaunts it’s really great, I hope there is some left for my pasta. Thanks Gabby. I hope to post a picture of your dish on IG.

  9. Hi. Is the seasoning available in Australia? Either online or instore? Would love to make this but can’t without the black box herbs and spices!

  10. For those of us who love you, your recipes, and have your book, so are obviously big fans…. it’s disappointing that you won’t share the recipe for something you mention a lot that doesn’t require using your seasoning blend. You clearly mention making it way before the seasoning blend was out, so why not let us know what you used then? While I’m a huge fan, I already have a spice problem and have WAY too many and I don’t want to buy any more, never mind at William Sonoma’s ridiculous prices, and many others don’t, either. I know you said use any blend but obviously that could vary a lot. I don’t know, just wanted to share my two cents. I keep coming back to this recipe because I would really like to try it, so please know that I’m a huge fan.

    1. Hi Naseem, Thank you for your input. I really appreciate you being such a fan, using my recipes, buying my book etc. This was a spice blend designed specifically for Williams Sonoma, and this recipe includes that blend. As much as I understand your frustration, I’m unable to share it. Consider if I had done this post and instead of calling for my seasoning, called for a different blend from a different company. I still wouldn’t be able to share the recipe from that company – as it belongs to them. I hope you understand.

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