Quick Recipe Version (TL;DR)
Quick Ingredients
- Unsalted butter — 8 tbsp (1 stick; 113 g)
- Neutral oil (canola/soybean) — 3 tbsp (45 ml)
- Hot water (180–190°F) — 3 tbsp (45 ml)
- Garlic powder — 1 1/4 tsp (4 g)
- Fine sea salt — 1/2 tsp (3 g)
- Granulated sugar — 1/2 tsp (2 g)
- Sweet paprika — 1/8 tsp (0.5 g)
- Citric acid — 1/8 tsp (0.6 g) or fresh lemon juice — 1 tsp (5 ml)
- Optional: butter flavor extract — 1/8 tsp
Do This
- 1) Melt butter in a small saucepan over low heat until fully melted and 180–185°F (about 2–3 minutes).
- 2) Whisk in oil. Add garlic powder, salt, sugar, and paprika; bloom 30–45 seconds (do not brown).
- 3) Remove from heat. With an immersion blender or vigorous whisking, slowly stream in 3 tbsp hot water.
- 4) Blend/whisk 30–90 seconds until the sauce turns glossy and thickened.
- 5) Stir in citric acid or lemon juice (and butter extract, if using). Taste; adjust salt to preference.
- 6) Rest 2–3 minutes to hydrate spices, then serve warm. If it separates, blend in 1–2 tsp extra hot water.
Why You’ll Love This Recipe
- That unmistakable pizzeria-style garlic butter flavor with a silky, dunkable texture.
- Ready in 10 minutes with pantry ingredients; no special equipment required.
- Stable emulsion that stays glossy and smooth as it warms.
- Easy to tweak: brighter, spicier, vegan — your call.
Grocery List
- Produce: 1 small lemon (if using lemon juice for brightness)
- Dairy: Unsalted butter (1 stick)
- Pantry: Neutral oil (canola or soybean), garlic powder, fine sea salt, granulated sugar, sweet paprika, citric acid (optional), butter flavor extract (optional)
Full Ingredients
Garlic Butter Emulsion
- Unsalted butter — 8 tbsp (1 stick; 113 g)
- Neutral oil (canola or soybean) — 3 tbsp (45 ml)
- Hot water (180–190°F / just-off-boil) — 3 tbsp (45 ml), plus 1–2 tsp extra as needed
- Garlic powder — 1 1/4 tsp (4 g)
- Fine sea salt — 1/2 tsp (3 g)
- Granulated sugar — 1/2 tsp (2 g)
- Sweet paprika — 1/8 tsp (0.5 g)
- Citric acid — 1/8 tsp (0.6 g) or fresh lemon juice — 1 tsp (5 ml)
Optional Flavor Boosters
- Butter flavor extract — 1/8 tsp (for that “buttery” takeout vibe)
- Onion powder — 1/8 tsp (rounds out savory notes)
- Pinch of MSG — 1/16 tsp (boosts savoriness; optional)
Step-by-Step Instructions
Step 1: Melt the butter gently
Place a small saucepan over low heat. Add the butter and melt completely, stirring once or twice, until the butter reaches 180–185°F. You should see wisps of steam and tiny bubbles along the edges, but no browning. This gentle heat keeps flavors clean and prevents scorched garlic.
Step 2: Add oil and bloom the seasonings
Whisk in the neutral oil until smooth. Add the garlic powder, salt, sugar, and paprika. Keep the mixture at about 180°F and stir for 30–45 seconds to bloom the spices. Avoid simmering or browning; you’re coaxing out aroma, not frying the garlic.
Step 3: Emulsify with hot water
Remove the pan from heat. With an immersion blender running (or a whisk in hand), slowly stream in 3 tablespoons of hot water (180–190°F). Blend or whisk for 30–90 seconds. The sauce should turn pale-golden, glossy, and slightly thick—like warm hollandaise. If it looks oily, blend/whisk longer.
Step 4: Brighten and adjust
Stir in citric acid or lemon juice for a clean, pizzeria-style tang. Add optional butter extract for that signature buttery aroma. Taste and adjust: a pinch more salt for pop, or an extra 1/4 teaspoon sugar for a softer edge. For a looser sauce, whisk in 1–2 teaspoons additional hot water.
Step 5: Rest to hydrate and smooth out
Let the sauce rest 2–3 minutes so the garlic fully hydrates and the emulsion stabilizes. Give it a final whisk. You’re aiming for a pourable, clingy texture that coats a pizza crust but doesn’t run right off.
Step 6: Serve warm and keep it silky
Serve at 120–140°F in small ramekins or dipping cups. If holding for more than 15 minutes, place the ramekins in a warm water bath (about 130°F) and stir occasionally. If the sauce separates, re-emulsify with a quick blend and 1 teaspoon hot water.
Pro Tips
- Use soybean or canola oil for the most authentic flavor; they’re clean and let the garlic shine.
- Citric acid gives the most “chain-style” tang; lemon is brighter and more citrus-forward.
- Avoid overheating. Temperatures above 160–170°F after emulsifying can make the sauce greasy.
- No immersion blender? A small whisk and steady water stream still work—just whisk vigorously.
- For extra stability, whisk in 1/8 teaspoon soy lecithin granules with the spices (optional).
Variations
- Plant-Based Version: Swap butter with plant-based butter (stick-style) and keep the neutral oil. Proceed as written.
- Roasted Garlic: Mash 1–2 teaspoons roasted garlic into the melted butter before emulsifying for deeper sweetness.
- Spicy Kick: Add 1/8–1/4 teaspoon cayenne or crushed red pepper with the paprika.
Storage & Make-Ahead
Refrigerate cooled sauce in an airtight jar up to 7 days. It will solidify; to reheat, warm gently over low heat or in a hot-water bath until 120–140°F, then whisk or blend to re-emulsify (add 1–2 teaspoons hot water if needed). For longer storage, freeze up to 3 months; thaw overnight in the fridge and re-emulsify when warming. Do not boil.
Nutrition (per serving)
Approximate per 2 tablespoons: 150 calories; 16 g fat (7 g saturated); 0.5 g carbohydrate; 0 g protein; ~150 mg sodium. Nutrition will vary with ingredient brands and any optional add-ins.
