Garlic sauce
{{Short description|Sauce with garlic as a main ingredient}}
{{for|the Chinese seasoning mixture|Yuxiang}}
File:Aioli mit Oliven.jpg with olives]]
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. It is also used as a condiment.
Types
{{More citations needed|section|date=August 2021}}
=Agliata=
File:Kebab Snackpack - Sydney.JPG]]
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{{cite web|url=http://www.lessicografia.it/Controller?lemma=PORRATA&rewrite=1|title=PORRATA: Vocabolario della Crusca, Firenze - 4° edizione (1729-1738)|publisher=}} is a similar sauce prepared with leeks in place of garlic.{{cn|date=October 2024}}
=Aioli=
Aioli is a Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as egg are used.{{cite book | last1=Goodman | first1=M. | last2=Holland | first2=L. | last3=McKinstry | first3=P. | title=Food to Live by: The Earthbound Farm Organic Cookbook | publisher=Workman Pub. | year=2006 | isbn=978-0-7611-4389-5 | url=https://archive.org/details/foodtolivebyeart0000good | url-access=registration | access-date=July 29, 2017 | page=[https://archive.org/details/foodtolivebyeart0000good/page/224 224]}} 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=
File:Chicken wings with honey-garlic sauce.jpg]]
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{{cite book | last=Richard | first=S. | title=Dinner Survival: The Most Uncomplicated, Approachable Way to Get Dinner to Fit Your Life | publisher=Simon & Schuster | series=Cooking for the rushed | year=2009 | isbn=978-1-4165-4364-0 | url=https://books.google.com/books?id=TC2qRhgjby4C&pg=PA74 | page=74}} and other foods such as meatballs.{{cite web | last=Mintz | first=Corey | title=How I learned to butcher a piggy for market | website=thestar.com | date=April 6, 2016 | url=https://www.thestar.com/life/food_wine/2016/04/06/how-i-learned-to-butcher-a-piggy-for-market.html | access-date=April 19, 2016}}
=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.{{cite book | last1=Books | first1=Madison | last2=Andrews McMeel Publishing | first2=LLC | last3=Kummer | first3=C. | title=1001 Foods To Die For | publisher=Andrews McMeel Publishing | year=2007 | isbn=978-0-7407-7043-2 | url=https://archive.org/details/1001foodstodiefo00andr | url-access=registration | access-date=July 29, 2017 | page=[https://archive.org/details/1001foodstodiefo00andr/page/385 385]}}{{cite book | last=Albala | first=K. | title=Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes] | publisher=ABC-CLIO | year=2011 | isbn=978-0-313-37627-6 | url=https://books.google.com/books?id=zG1H75z0EYYC&pg=RA1-PA94 | access-date=July 29, 2017 | page=1-PA94}} It is commonly used to flavor the cassava tuber and is also used to marinate roast pork.{{cite web |url= http://www.tbo.com/news/metro/MGBQAS0758F.html |archive-url=https://web.archive.org/web/20090507190125/http://www.tbo.com/news/metro/MGBQAS0758F.html |title= Cuban Is Ours, Any Way You Try To Slice It |author= Steve Otto |work= The Tampa Tribune |date=24 October 2007 |archive-date=7 May 2009}} 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.{{cite book | last=Planet | first=L. | title=Lonely Planet Romania & Bulgaria | publisher=Lonely Planet Publications | series=Travel Guide | year=2017 | isbn=978-1-78701-066-6 | url=https://books.google.com/books?id=wnAqDwAAQBAJ&pg=PT593 | access-date=July 29, 2017 | page=593}} Sunflower oil is almost always used. Sour cream can be added too.
=Skordalia=
Image:Skordalia, hummus and vegetables.jpg#file (in ramekin at center) with hummus, vegetables and pita]]
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.{{cite book | last=Wright | first=C.A. | title=Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa with More Than 200 Authentic Recipes for the Home Cook | publisher=Harvard Common Press | year=2001 | isbn=978-1-55832-196-0 | url=https://archive.org/details/mediterraneanveg0000wrig | url-access=registration | access-date=July 29, 2017 | page=[https://archive.org/details/mediterraneanveg0000wrig/page/170 170]}} Vinegar is often added.
=Ta'leya=
Ta'leya ({{langx|arz|تقلية|lit=frying}}) is a garlic sauce in Egyptian cuisine made by frying garlic with ghee and then adding coriander and chili. It is used as an ingredient to add flavor to bamia and koshary.{{cite magazine |url=https://books.google.com/books?id=--weAQAAMAAJ&q=Taaleya,+garlic |magazine=New Statesman |publisher=Statesman and Nation Publishing Company |volume=113 |date=1987 |pages=36 |quote=...dressed with a fragrant taa'leya, an Egyptian mixture of spices fried with garlic. |via=Google Books |title= }}{{title missing|date=May 2025}}{{Additional citation needed|date=May 2025|reason=These sources don't get into specifics, they just mention garlic and spices.}}
=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 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. 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=
Image:Toum (Lebanese Garlic Sauce).JPG]]
Toum is a thick garlic sauce common to the Levant.{{cite book | last=Kapur | first=K. | title=A Chef in Every Home: the complete family cookbook | publisher=Random House Publishers India | year=2014 | isbn=978-81-8400-555-4 | url=https://books.google.com/books?id=mYLJAgAAQBAJ&pg=PT90 | access-date=July 29, 2017 | page=pt90}} 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=
{{see also|Sweet chili sauce}}
Made throughout Southeast Asia, this uses red chilies, garlic, vinegar, and sugar syrup as the main ingredients, usually combined with a thickener like cornstarch.{{cite web |website=Lee Kum Kee USA |title=Thai Sweet Chili Sauce |url=https://usa.lkk.com/en/products/thai-sweet-chili-sauce |access-date=25 June 2019 |url-status=live |archive-url=https://web.archive.org/web/20201126065136/https://usa.lkk.com/en/products/thai-sweet-chili-sauce |archive-date=2020-11-26}}{{failed verification|date=May 2025|reason=The source doesn't say "Asia" or "usually". (Based on the archived version.)}}
=Tzatziki=
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
{{portal|Food}}
Notes
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References
{{reflist|refs=
{{cite book | last=May | first=T. | title=Italian Cuisine: The New Essential Reference to the Riches of the Italian Table | publisher=St. Martin's Press | year=2005 | isbn=978-0-312-30280-1 | url=https://books.google.com/books?id=0tAafwz2YcQC&pg=PA25 | access-date=March 4, 2016 | page=25}}
{{cite book | last1=Capatti | first1=A. | last2=Montanari | first2=M. | last3=O'Healy | first3=A. | title=Italian Cuisine: A Cultural History | publisher=Columbia University Press | series=Arts and Traditions of the Table: Perspe | year=2003 | isbn=978-0-231-50904-6 | url=https://books.google.com/books?id=C5axRXlLOlAC&pg=PA36 | page=36}}
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