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 flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...

prepared using

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

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 An emulsion is a mixture of two or more liquids that are normally Miscibility, 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 colloi ...

, such as oil, butter or

mayonnaise Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...

. 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 enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

Types

Agliata

Agliata is a savory and pungent garlic sauce and

Italian cuisine Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread ...

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

Ancient Rome In modern historiography, ancient Rome is the Roman people, Roman civilisation from the founding of Rome, founding of the Italian city of Rome in the 8th century BC to the Fall of the Western Roman Empire, collapse of the Western Roman Em ...

, and it remains part of the cuisine of Liguria. Porrata is a similar sauce prepared with

leek A leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek (synonym (taxonomy), syn. ''Allium porrum''). The edible part of the plant is a bundle of Leaf sheath, leaf sheaths that is sometimes erroneously called a "s ...

s 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 east by the Levant in West Asia, on the north by Anatolia in West Asia and Southern ...

sauce made of garlic and

olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

; 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 English cuisine, England since the Middle Ages.Clarissa Dickson WDickson ...

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 India, African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, Taino and African cooking, with some Caribbean influence in spice and ...

mojo Mojo may refer to: * Mojo (African-American culture), a magical charm bag used in Hoodoo Arts, entertainment and media Film and television * ''Mojo'' (2017 film), a 2017 Indian Kannada drama film written and directed by Sreesha Belakvaadi * '' ...

applies to any sauce that is made with garlic, olive oil or pork lard, and a citrus juice, traditionally

bitter orange The bitter orange, sour orange, Seville orange, bigarade orange, or marmalade orange is the hybrid citrus tree species ''Citrus'' × ''aurantium'', and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of th ...

juice. It is commonly used to flavor the

cassava ''Manihot esculenta'', common name, commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although ...

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 influenced mainly by Ottoman cuisine, Ottoman and Turkish cuisine but a ...

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

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 Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

and then adding coriander and chili. It is used as an ingredient to add flavor to bamia and koshary.

Taratoor

Tarator Tzatziki (, , ), also known as ''cacık'' () or ''tarator'', is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, sa ...

, made of tahini, lemon juice and garlic, is a creamy garlic sauce in Arab cuisine of the Persian Gulf and

French cuisine French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In ...

that is a predecessor to aioli. It was first prepared in the

Greater Syria Syria, ( or ''Shaam'') also known as Greater Syria or Syria-Palestine, is a historical region located east of the Mediterranean Sea in West Asia, broadly synonymous with the Levant. The region boundaries have changed throughout history. Howe ...

n region by peasants. It was later brought to the

Iberian Peninsula The Iberian Peninsula ( ), also known as Iberia, is a peninsula in south-western Europe. Mostly separated from the rest of the European landmass by the Pyrenees, it includes the territories of peninsular Spain and Continental Portugal, comprisin ...

Phoenicians Phoenicians were an ancient Semitic group of people who lived in the Phoenician city-states along a coastal strip in the Levant region of the eastern Mediterranean, primarily modern Lebanon and the Syrian coast. They developed a maritime civi ...

, and was also brought to the Iberian peninsula at a later time by

Arabs Arabs (, , ; , , ) are an ethnic group mainly inhabiting the Arab world in West Asia and North Africa. A significant Arab diaspora is present in various parts of the world. Arabs have been in the Fertile Crescent for thousands of yea ...

. 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

, ''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 The Levant ( ) is the subregion that borders the Eastern Mediterranean, Eastern Mediterranean sea to the west, and forms the core of West Asia and the political term, Middle East, ''Middle East''. In its narrowest sense, which is in use toda ...

. 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 Southeast Asia is the geographical United Nations geoscheme for Asia#South-eastern Asia, southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Mainland Au ...

, this uses red chilies, garlic, vinegar, and sugar syrup as the main ingredients, usually combined with a thickener like

cornstarch Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken s ...

Tzatziki

Tzatziki originated in

Greece Greece, officially the Hellenic Republic, is a country in Southeast Europe. Located on the southern tip of the Balkan peninsula, it shares land borders with Albania to the northwest, North Macedonia and Bulgaria to the north, and Turkey to th ...

; it is made of minced garlic, grated

cucumber The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.yoghurt. It is popular especially in the

Balkans The Balkans ( , ), corresponding partially with the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throug ...

. In

Bulgaria Bulgaria, officially the Republic of Bulgaria, is a country in Southeast Europe. It is situated on the eastern portion of the Balkans directly south of the Danube river and west of the Black Sea. Bulgaria is bordered by Greece and Turkey t ...

it is called , meaning "dried tarator", which is nothing like the Arabic taratoor.

Gallery

File:Lee Kum Kee Black Bean Garlic Sauce (cropped).jpg, A commercial

douchi ''Douchi'' is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes. Shurtleff, W.; Aoyagi, Abr>History of Fermented Black Soybeans (165 B.C. to ...

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

Notes

References

External links

* {{commons category-inline Garlic sauces Sauces