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 wor ...

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 An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Altho ...

, 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 co ...

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

Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with wave ...

used to flavor and accompany broiled or boiled meats, fish and vegetables. It is first attested in

Ancient Rome In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC ...

, 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), an ...

. Porrata is a similar sauce prepared with leeks in place of garlic.

Aioli

Aioli is a

Mediterranean The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western Europe, Western and Southern Europe and Anatolia, on the south by North Africa ...

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 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 Histor ...

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

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 flavo ...

, 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 be ...

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 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 o ...

is a thick puree (or sauce, dip, spread, etc.) in

Greek cuisine Greek cuisine ( Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, ol ...

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 Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta ...

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.

Taratoor

It's made of Tahini, lemon juice and garlic. Taratoor is a creamy garlic sauce in

Arab cuisine of the Persian Gulf Eastern Arabian cuisine, also called Khaleeji cuisine ( ar, المطبخ الخليجي), is the traditional Arabic cuisine variant that is shared by the population in Eastern Arabia and areas around the Persian Gulf. Seafood is a very significan ...

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 re ...

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 The Iberian Peninsula (), ** * Aragonese and Occitan: ''Peninsula Iberica'' ** ** * french: Péninsule Ibérique * mwl, Península Eibérica * eu, Iberiar penintsula also known as Iberia, is a peninsula in southwestern Europe, def ...

Phoenicians Phoenicia () was an ancient thalassocratic civilization originating in the Levant region of the eastern Mediterranean, primarily located in modern Lebanon. The territory of the Phoenician city-states extended and shrank throughout their histor ...

, 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, ...

. 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

, ''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 The Levant () is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of Western Asia. In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is ...

. 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,

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, mayonnaise 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, ...

. 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 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

Notes

References

External links

* {{commonscat-inline Garlic dishes Sauces