Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend it via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce.
Garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables.
Types
Agliata
Agliata is a savory and pungent garlic sauce and
condiment in
Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables.
It is first attested in
Ancient Rome, and it remains part of the cuisine of Liguria. Porrata
is a similar sauce prepared with
in place of garlic.
Aioli
Aioli is a Mediterranean sauce made of garlic and
olive oil; in some regions other emulsifiers such as egg are used.
The names mean "garlic and oil" in Catalan and Provençal. It is particularly associated with the cuisines of the Mediterranean coasts of Spain (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Liguria).
Filfil chuma
Filfel chuma is a North African recipe from Libyan Jews that is made from sweet and hot pepper powder, heaps of ground garlic, caraway, and cumin. It is used as a dipping sauce much like in Ethiopian cuisine, as a marinade for meat, or as a base seasoning for things such as stew and sauces.
Honey garlic sauce
Honey garlic sauce is a sweet and sour sauce that tastes like a mix between honey and garlic, popular in Canada. Honey garlic is one of the many sauces put on
Buffalo wing, ribs
and other foods such as meatballs.
Mojo
In
Cuban cuisine, mojo applies to any sauce that is made with garlic, olive oil or pork lard, and a citrus juice, traditionally
bitter orange juice.
It is commonly used to flavor the
cassava tuber and is also used to marinate roast pork.
Without oregano, the sauce is typically called 'mojito' and used for dipping plantain chips and fried cassava (yuca). To create the marinade for pork, the ingredients are bitter orange juice, garlic, oregano, cumin, and salt. Garlic is also used as an ingredient in other preparations of mojo in various cuisines.
Mujdei
Mujdei is a spicy sauce in
Romanian cuisine made from garlic cloves crushed and ground into a paste, salted and mixed with water and vegetable oil.
Sunflower oil is almost always used. Sour cream can be added too.
Skordalia
Skordalia is a thick puree (or sauce, dip, spread, etc.) in
Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion.
Vinegar is often added.
Ta'leya
Ta'leya () is a garlic sauce in
Egyptian cuisine made by frying garlic with
ghee or oil and then adding coriander and
Chili pepper. It is used as an ingredient to add flavor to
bamia and
koshary.
Taratoor
Tarator, made of
tahini, lemon juice and garlic, is a creamy garlic sauce in Arab cuisine of the Persian Gulf and
French cuisine that is a predecessor to aioli.
It was first prepared in the
region by peasants.
It was later brought to the Iberian Peninsula by
Phoenicians, and was also brought to the Iberian peninsula at a later time by
Arabs.
From there, the sauce was brought to Southern France.
Tomato and garlic sauce
Tomato and garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In
Italian cuisine,
alla pizzaiola refers to a tomato and garlic sauce, which is used on pizza, pasta and meats.
Toum
Toum is a thick garlic sauce common to the
Levant.
It contains crushed garlic, salt, olive oil or vegetable oil, and lemon juice,
traditionally crushed together using a wooden mortar and pestle.
Sweet chili garlic sauce
Made throughout
Southeast Asia, this uses
red chili, garlic, vinegar, and sugar syrup as the main ingredients, usually combined with a thickener like
cornstarch.
Tzatziki
Tzatziki originated in
Greece; it is made of minced garlic, grated
and
yoghurt. It is popular especially in the
Balkans. In
Bulgaria it is called сух таратор, meaning "dried tarator", which is nothing like the Arabic taratoor.
Gallery
File:Lee Kum Kee Black Bean Garlic Sauce (cropped).jpg|A commercial douchi garlic sauce
File:Chicken in hot garlic sauce.jpg|Chicken with a hot garlic sauce
File:Snack, with herring and garlic sauce (479695946).jpg|Crackers and herring topped with a garlic sauce
File:Kibbeling 001.JPG|Kibbeling with garlic sauce
File:Ishkembe soup and garlic sauce.jpg|Ishkembe soup with a side dish of garlic sauce and lemon
File:Fried rice with vegetables in hot garlic sauce.jpg|Vegetables in hot garlic sauce (top) with fried rice in India
File:Thai Crispy Duck with Hot Garlic Sauce.jpg|Thai Crispy Duck with Hot Garlic Sauce
See also
Notes
External links
