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.[1][2] It is also used as a condiment.
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.[3][4][5] It is first attested in Ancient Rome, and it remains part of the cuisine of Liguria. Porrata[6] 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.[7] 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).
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