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Garlic sauce is a
sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word ...
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 the bulb 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. It is also used as a
condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...
for
Doner kebab Doner kebab (, ; tr, döner or , ), also spelled döner kebab, is a type of kebab, made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical coo ...
.


Types


Agliata

Agliata Agliata (; from , "garlic"; lij, aggiadda ) is pungent, savory garlic sauce and condiment in Italian cuisine used to flavor and accompany grilled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of ...
is a savory and pungent garlic sauce and
condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...
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 Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), ...
. Porrata is a similar sauce prepared with
leek The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Alli ...
s in place of garlic.


Aioli

Aioli Aioli, allioli or aïoli ( or ; Provençal oc, alhòli or ''aiòli'' ; ca, allioli ; es, alioli ) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean, from Andalusia ...
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

Filfil 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 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 chicken wings, ribs, and other foods such as meatballs. See also * Garlic sauce * ...
is a
sweet and sour Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A Histo ...
sauce that tastes like a mix between honey and garlic, popular in Canada. Honey garlic is one of the many sauces put on chicken wings, ribs and other foods such as meatballs.


Mojo

In
Cuban cuisine Cuban cuisine is largely based on Spanish cuisine with influence from African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, African and Taino cooking, with some Caribbean influence in spice and flavor ...
, mojo applies to any sauce that is made with garlic, olive oil or pork lard, and a citrus juice, traditionally
bitter orange Bitter orange, Seville orange, bigarade orange, or marmalade orange is the citrus tree ''Citrus'' × ''aurantium'' and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is probably a cross bet ...
juice. It is commonly used to flavor the
cassava ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
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 Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in partic ...
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. File:Mujdei.jpg, Mujdei


Skordalia

Skordalia Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά , also called αλιάδα, aliada/aliatha), is a thick purée in Greek cuisine made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with oliv ...
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 and then adding coriander and chilli. It is used as an ingredient to add flavor to
bamia Bamia is a Middle Eastern, Assyrian, Armenian, Afghan, Kurdish, and Anatolian stew prepared using lamb, okra and tomatoes as primary ingredients.Claudia Roden, ''A New Book of Middle Eastern Food'', p. 248 Additional ingredients used include to ...
and
koshary Koshary, kushari or koshari ( arz, كشري ) is Egypt's national dish and a widely popular street food. A traditional Egyptian staple, mixing pasta, rice and brown lentils, and topped with a zesty tomato sauce, garlic vinegar and garnished wi ...
.


Taratoor

It's made of
Tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and E ...
, lemon juice and garlic. Taratoor is a creamy garlic sauce in Arab cuisine of the Persian Gulf and
French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the r ...
that is a predecessor to aioli. It was first prepared in the Greater Syrian 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 The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, No ...
. From there, the sauce was brought to Southern France. Taratoor has been described as "an integral part of the Arab Gulf countries' cuisines".


Tomato & Garlic sauce

Tomato & 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 Salsat toum or toumya (Arabic pronunciation of 'garlic') is a garlic sauce common to the Levant. Similar to the Provençal aioli, there are many variations, a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, tra ...
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. File:Toum (Lebanese Garlic Sauce).JPG,
Toum Salsat toum or toumya (Arabic pronunciation of 'garlic') is a garlic sauce common to the Levant. Similar to the Provençal aioli, there are many variations, a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, tra ...


Sweet Chili Garlic Sauce

Made throughout Southeast Asia, this uses red chilies, garlic, vinegar, sugar syrup as the main ingredients, usually combined with a thickener like cornstarch. Lee Kum Kee USA. Thai Sweet Chili Sauce. https://usa.lkk.com/en/products/thai-sweet-chili-sauce. Accessed June 2019


Tzatziki

Sauce originated in Greece which is made of minced garlic, grated cucumbers and yoghurt. Popular especially in the Balkans. In Bulgaria called 'сух таратор', meaning dried tarator, which is nothing like the arabic taratoor.


Yogurt

A very simple garlic sauce can be made by adding crushed or minced garlic to
Strained yogurt Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive so ...
,
mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar s ...
or
sour cream Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, w ...
. Lemon juice, salt, pepper and herbs such as dill can be used to impart additional flavour.


Gallery

File:Lee Kum Kee Black Bean Garlic Sauce (cropped).jpg, A commercial black bean 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 ''Kibbeling'' is a Dutch snack consisting of battered chunks of fish, commonly served with a mayonnaise-based garlic sauce or tartar sauce. In the nineteenth century, it denoted the salted waste (the cheeks) of the cod fish, which was an import ...
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


See also

*
Garlic oil Garlic oil is the volatile oil derived from garlic. It is usually prepared using steam distillation and can also be produced via distillation using ether. It is used in cooking and as a seasoning, a nutritional supplement, and also as an insectici ...
*
List of condiments A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''cond ...
*
List of sauces The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored ...


Notes


References


External links

* {{commonscat-inline Garlic dishes Sauces