How to make garlic sauce?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Which sauce is considered the most suitable for savory dishes? Of course, it's garlic sauce. It is prepared from garlic, vegetable oil and all kinds of spices and spices. Garlic sauce goes well with meat, fish and a variety of salads. Even spaghetti and some types of pizza are extraordinarily tasty and appetizing with it. It is worth noting that the taste of this sauce is liked even by children, who usually do not eat at all, avoid and ignore fresh garlic in every possible way.

In what year and by whom the first garlic sauce was created is still unknown, but this recipe gained its popularity a long time ago. The homeland of this sauce is Central Asia, where garlic was popular with most people in ancient times.

Now there is a huge variety of recipes and types of garlic sauce. The simplest of them is garlic sauce based on olive oil. To prepare it, you will need a minimum of products: garlic, olive oil and a little s alt. Mix the chopped garlic with olive oil and s alt, then beat everything with a mixer. Garlic sauce is ready.

For a variety of taste, you can add home-made mayonnaise, various spices and seasonings, mustard, lemon juice, herbs and even egg yolk to garlic sauce.

A garlic sauce made from olive oil is often used to dress salads. Pizza is also often poured with this sauce. The sauce, the consistency of which is thicker, is used for shrimp, other seafood, vegetables and meat, dumplings, mushrooms, pasta and toast.

White garlic sauce

This kind of garlic sauce is used in various dishes such as potatoes, meat, fish. For dishes that require a spicy garlic sauce, you can use the following recipe.

To prepare this sauce we need:

• butter, approximately 50 g;
• chopped onion;
• chopped garlic - two cloves (more if desired);
• glass of dry white wine;
• flour, approximately 30g;
• milk, approximately 300 ml;
• a little s alt and pepper.

Cooking

First, melt one tablespoon of butter in a frying pan, then add the onion to it and fry until golden brown. Then add garlic to the onion and fry it in a pan for about two minutes. Then you need to add seasonings and s alt to the resulting mixture, then add dry wine and boil over fairly high heat until the wine has partially evaporated, and its volume is half the original. Remove everything from the heat and let cool.

Melt the remaining butter again and then fry the flour on it for about five minutes, stirring constantly. Next addflour into milk, making it gradually and slowly, stirring well until smooth.

Combine the contents of both pans and mix thoroughly. The result should be a homogeneous white garlic sauce. If this did not happen and the sauce turned out with lumps, then you can beat it in a mixer or blender for several minutes.

To the table the sauce is served warm. Bon appetit!