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 the tuber 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.
1.3 Filfil Chuma
1.4 Honey garlic sauce
1.10 Tomato-garlic sauce
3 See also
6 External links
Fried cauliflower with agliata sauce (right)
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 leeks in place of garlic.
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 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
Honey garlic sauce
Chicken wings with 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
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
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.
Skordalia (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.
Vinegar is often added.
Ta'leya is a garlic sauce in
Egyptian cuisine made by frying garlic
and adding vinegar and spices. It is used as an ingredient to add
flavor to bamia and koshary.[a]
Taratoor is a creamy garlic sauce in Arab cuisine of the Persian Gulf
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
Iberian peninsula at a later time by Arabs. 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 is prepared using tomatoes as a main ingredient,
and is used in various cuisines and dishes. In Italian cuisine, alla
pizzaiola refers to tomato-garlic sauce, which is used on pizza, pasta
Toum is a garlic sauce common to the Levant. Similar to the
Provençal aioli, it contains garlic, salt, olive oil or vegetable
oil, and lemon juice, traditionally crushed together using a
wooden mortar and pestle.
A commercial black bean garlic sauce
Chicken with a hot garlic sauce
Crackers and herring topped with a garlic sauce
Kibbeling with garlic sauce
Ishkembe soup with a side dish of garlic sauce and lemon
Vegetables in hot garlic sauce (top) with fried rice in India
List of condiments
List of sauces
^ "...dressed with a fragrant taa'leya, an Egyptian mixture of spices
fried with garlic."
^ David, E.; Child, J.; Renny, J. (1999). French Provincial Cooking.
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July 29, 2017.
^ May, T. (2005). Italian Cuisine: The New Essential Reference to the
Riches of the Italian Table. St. Martin's Press. p. 25.
ISBN 978-0-312-30280-1. Retrieved March 4, 2016.
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^ Crocetti, Adri Barr (April 18, 2015). "A Heritage Pasta".
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^ "PORRATA: Vocabolario della Crusca, Firenze - 4° edizione
^ Goodman, M.; Holland, L.; McKinstry, P. (2006). Food to Live by: The
Earthbound Farm Organic Cookbook. Workman Pub. p. 224.
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^ Richard, S. (2009). Dinner Survival: The Most Uncomplicated,
Approachable Way to Get Dinner to Fit Your Life. Cooking for the
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^ Mintz, Corey (April 6, 2016). "How I learned to butcher a piggy for
market". thestar.com. Retrieved April 19, 2016.
^ Books, Madison; Andrews McMeel Publishing, LLC; Kummer, C. (2007).
1001 Foods To Die For. Andrews McMeel Publishing. p. 385.
ISBN 978-0-7407-7043-2. Retrieved July 29, 2017.
^ Albala, K. (2011). Food Cultures of the World Encyclopedia [4
volumes]: [Four Volumes]. ABC-CLIO. p. 1-PA94.
ISBN 978-0-313-37627-6. Retrieved July 29, 2017.
^ Steve Otto (24 October 2007). "Cuban Is Ours, Any Way You Try To
Slice It". The Tampa Tribune. Archived from the original on 7 May
^ Planet, L. (2017). Lonely Planet Romania & Bulgaria. Travel
Guide. Lonely Planet Publications. p. 593.
ISBN 978-1-78701-066-6. Retrieved July 29, 2017.
^ Wright, C.A. (2001). 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. Harvard Common Press. p. 170.
ISBN 978-1-55832-196-0. Retrieved July 29, 2017.
^ "New Statesman". Volume 113. Statesman and Nation Publishing
Company. 1987. p. 36.
^ Smith, A. (2013). The Oxford Encyclopedia of Food and Drink in
America. The Oxford Encyclopedia of Food and Drink in America. OUP
USA. p. 678. ISBN 978-0-19-973496-2. Retrieved September 6,
^ Anderson, B. (2001). The Foods of Italy: The Quality of Life.
Naturalmente Italiano. Italian Trade Commission. p. 154.
Retrieved July 29, 2017.
^ a b Kapur, K. (2014). A Chef in Every Home: the complete family
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ISBN 978-81-8400-555-4. Retrieved July 29, 2017.
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