FOR THE BEST RESULTS:

• For my garlic parmesan wing sauce, I use freshly grated parmesan. If you decide to use parmesan from a can, reduce the amount to 2 tablespoons. Once you taste how the parmesan has impacted the dip, you can add more if you like. Remember that a little goes a long way!
• If you are following a keto / low carb diet, be careful of store bought mayonnaise. There is typically sugar added to store bought mayo. For this recipe I use my fast homemade mayo. The link is in the ingredients list above.
• Because we are using dried herbs and spices, it is best to let the flavors develop. This is done by letting the parmesan dipping sauce sit for at least 30 minutes before using. You will notice a huge difference in the depth of flavor once it has sat for a bit.

SUBSTITUTION AND ALTERNATIVE FLAVOR IDEAS:

• This garlic parmesan sauce has some kick in the spice department. If you don't love spicy food, then drop the red pepper flakes to ¼ teaspoon.
• You can play around with other dried herbs such as sage, chives and cilantro. Be careful with the cilantro as it tends to add some bite with the parmesan for some reason.
• If you don't have a lemon, add the juice from a lime. If you don't have apple cider vinegar, use red wine vinegar, but avoid balsamic or rice wine vinegar as they don't play well with this recipe.

HOW TO SERVE AND STORE:

• You can serve this garlic parmesan sauce as the perfect accompaniment to wings, chicken breasts, pork chops (particularly if they are dry!) or even on a burger.
• I've used this sauce as a salad dressing on romaine lettuce with some sliced cherry tomatoes, black olives and bacon. Yum.
• This sauce needs to be refrigerated and is absolutely perishable. I've kept it for up to a week, but typically pitch it around five days in the fridge if there is any left.