WE have FUN, don’t we?

I mean, we go from talking about vibrators for our faces…to CRACK SAUCE.

Wait.

If you know me, you know I love- no, actually what’s a stronger word for love?- CRACK SAUCE.

What is crack sauce? Glad you asked.

Basically I discovered crack sauce at my favorite local restaurant in San Diego ( shout out to Piatti ). It’s this tiny little Italian place that feels like you’re in Europe in downtown La Jolla. You go in for chilled rosé & a charming ambiance, but you don’t dare fucking leave without having a gallon of crack sauce. And I mean a gallon, dipped in fresh warm bread. IT IS SO! SO! ADDICTIVE!

I know, it’s heaven- you’re like drooling, huh?

Anyway, the only downside of the crack sauce is you smell like garlic for 3 days, but who cares? That’s Michael’s problem, right!? He’s the one who has to smell me! So like clockwork, every time we go to Piatti- I stuff my face.

One day I decided I wanted to make the crack sauce at-home.

That’s RIGHT. Michael NOW has the pleasure of smelling garlic year-round.

So how do I make this crack sauce? Well. I do what I always do when I am looking for a recipe- turn to my friend, Gaby’s cooking blog: WHAT’S GABY COOKING. And of course, she has her own garlic crack sauce recipe.

Not only does she just have a recipe, she also has SPICES to add in the crack sauce ( grab Gaby’s Go To Blend & thank me later- the spices are perfect for everyday cooking- I use them on eggs, salads, & pasta all the time ) AND a bombass cookbook– so BASICALLY I am a chef ). You should know she featured one of my favorite go-to snacks today & TSC candy blackberry grapefruit margaritas last year.

Ok but let’s get to the crack sauce recipe because I’m sure you’ll want to make this ASAP with warm bread. Option to ALWAYS add rosé.

Gaby gets specific with the crack sauce- she says: “it’s 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 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” – What’s Gaby Cooking