Best of Garlic Sauces

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Garlic got an intense taste that can fit with a lot of dishes. Here is just a piece of my Garlic Sauces assortment.

Vegetarian garlic sauce 

0,5 glass of oil, 4 cloves of garlic, half a tablespoon of salt to taste. Finely chop the garlic and crush it with the salt, squeeze the lemon juice. Stir the garlic and add the oil and lemon juice a little at a time.

Simple Garlic sauce 

Crush the garlic cloves and add the hot meat or chicken stock to make a thick paste. Leave for 2-3 hours to thicken.

Czech garlic sauce 30 g onions, 3-4 cloves garlic, 10 g sugar, 1 tablespoon lemon juice, 10 g lard, 200 ml milk. In a frying pan, fry the flour in the fat, add the chopped onions and garlic and fry until the vegetables turn yellow. Then pour in the milk and add the sugar, stirring. Cook the sauce over low heat for another 20 minutes. Stir. When the cooking is finished, add salt and lemon juice. The sauce is suitable for cooked vegetables, meat, and poultry.

Also, an expertly matched sauce can turn the simplest dish into a culinary masterpiece.

French garlic sauce 3-4 cloves of garlic, 1 egg yolk, 0,25 l vegetable oil, salt to taste, lemon juice, 1 teaspoon water. Crush the garlic in a bowl, carefully add the yolk and the oil and crush everything again. Season with lemon juice, salt, and a splash of cold water. The sauce should be as thick as mayonnaise.

I THINK that the French are the pioneers of sauces and perhaps the greatest masters of making them. There are over 3000 different French sauces known!

Nut sauce with garlic 

1 glass of walnut kernels, 5-6 garlic cloves, 1 slice of white bread, 3 tablespoons of oil, 2 tablespoons of vinegar, salt to taste. Crush the nuts with the garlic and salt, add the bread soaked in water and squeezed, add the oil and vinegar, whisk the mixture well, dilute slightly with warm water and whisk again. Suitable for vegetable dishes such as roasted aubergines, aubergines, legumes.

Spanish mayonnaise sauce 

1 glass of mayonnaise, 100 g cooked smoked ham, a pinch of red pepper, a clove of garlic. Finely chop the ham, mix it with the mayonnaise, add pepper, finely chopped garlic, and mix well.

Sour cream sauce 

1 glass of sour cream, a few cloves of garlic, 1 onion, 1 tablespoon of prepared horseradish, onion leaves, parsley leaves, pepper, and salt to taste. Add finely grated onion, garlic, horseradish, and pepper to the sour cream. Whisk well, add the greens. Eat hot potatoes with this sauce.

Tartar sauce 

350 g mayonnaise, 50 g cucumbers, 25 g white wine, 25 g milk, 25 g garlic, 25 g greens (parsley, leeks, etc.). Chop the greens and garlic and slice the cucumber. Mix the vegetables with mayonnaise, milk, and white wine. The sauce is suitable for cold poultry and veal.

Spicy sauce 

11 tomato puree, 7 cloves of garlic, 0,5 glass of 9% vinegar, 100 g of sugar, 1 onion, 1 tablespoon of cumin, 1 teaspoon of thyme, 1-2 bay leaves, 0,5 nutmeg, 1 teaspoon of mustard, 5-6 allspice, 0,5 teaspoon of ground red pepper, salt to taste. Finely crush the spices (except for the mustard and the red grated 1 onion and the nutmeg), pour the hot vinegar over the garlic, and keep in a tightly closed container for about 2 hours. Strain, add sugar, salt, mustard, stir well and pour into the tomato puree. Then add the red pepper, heat but do not boil.

BUT, if you find the flour sauce too runny, don’t rush to add more flour – it will thicken as it heats.

Mushroom sauce with chives 

100 g bacon, 500 g fresh or 250 g salted mushrooms, 2 onions, 1,5 tablespoons flour, 2 glasses of milk, 2-3 tablespoons sour cream, salt, pepper, and chives. Cut the salmon into small cubes and fry. Add the mushrooms, the chopped onions, and simmer everything. When the stew is finished, add the flour, seasoning, stir, and stew for a few more minutes. Add the milk to the stew and simmer for another 10 minutes. Then add the sour cream and chopped chives.

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