Garlic Sauce

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It's time we talk about my all time favorite life altering Garlic Sauce!

It once upon a time had a different name, but times change, we're growing, learning and moving forward it's only going to be referred to as Garlic Sauce from here on out. Also because we cannot control the way google terms show up in your search results, this might show up as something else but know that we are working every day to SEO garlic sauce. xx 

Garlic Crack Sauce from (@whatsgabycookin)


Garlic 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 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 Sauce

Author: Gaby Dalkin
5 from 1 vote
Garlic Sauce is basically the most delicious, addictive, easy olive oil based sauce out there. You can’t go wrong.
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course sauce
Cuisine American
Servings 8 servings


  • 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


  • 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.


Can be used as a dip with bread, tossed into pasta with cheese, drizzled on top of a salad for dressing, etc.

Nutrition Information

Calories: 251kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 6mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 88IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. first I want to say that as someone who is new to cooking for family and friends and currently in college, these recipes (on website and cookbook) are easy to follow and make so thank you Gaby!
    second, what and where is the best way to reserve/store the garlic sauce?

  2. I would love to make this but I live in Scotland in the UK and we cannot get your seasoning here - would be grateful for a recommendation alternative

  3. Hi, your stuff looks amazing. quite a few of your recipes call for your 'go to' seasoning, but it just keeps sending me to a timeed out pottery barn page. Is there any way i can access this recipe please?

    1. it's a seasoning mix I make that is sold at Williams Sonoma! are you accessing the site from europe? That could be why that page isnt loading

  4. I do not,have your seasoning blend, is there a list of seasonings that you would add to replace your seasons blend. I am going to see if I can order it but would like to make this sauce for company I have arriving soon. Thanks!

  5. How long does this last? Can it be refrigerated? How should it be stored? Just ordered your mini pack, they will arrive Monday!! Can’t wait!

    1. the sauce lasts for about a week! and yes, I store in the fridge! Just let it come to room temp before using again

  6. In your experience is there a difference between finely mincing vs using a micro plane for processing garlic?

    1. you can use a microplane but the garlic will cook SO fast so keep your eyes on it and reduce the temp of the oil so it doesn't burn

  7. 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.

    2. Thanks for responding, Gaby, and I do get your point, but I still think you could offer a little compromise, as in, "it's best with my blend but in the past I've used garlic, paprika, parsley and pepper and that will work in a pinch.". Just a little perspective from those of us who love to cook and are on a budget. I just ordered another of your cookbooks as a gift for a friend and I really MUST make this, so I'm resigned to giving in and getting the blend! Can't wait to try it.

  8. 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!

  9. 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.

    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

5 from 1 vote (1 rating without comment)

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