Garlic sauce

Garlic sauceis asauceprepared usinggarlicas 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 viaemulsion, such as oil, butter ormayonnaise. 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 acondiment.
Agliatais a savory and pungent garlic sauce andcondimentinItalian cuisineused to flavor and accompany broiled or boiled meats, fish and vegetables.It is first attested inAncient Rome, and it remains part of thecuisine of Liguria. Porratais a similar sauce prepared withleeksin place of garlic.
Aioliis aMediterraneansauce made of garlic andolive 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 chumais 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 sauceis asweet and soursauce that tastes like a mix between honey and garlic, popular in Canada. Honey garlic is one of the many sauces put onchicken wings, ribsand other foods such as meatballs.
InCuban cuisine,mojoapplies to any sauce that is made with garlic, olive oil or pork lard, and a citrus juice, traditionallybitter orangejuice.It is commonly used to flavor thecassavatuber 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 various cuisines.
Mujdeiis a spicy sauce inRomanian cuisinemade from garlic cloves crushed and ground into apaste, salted and mixed with water and vegetable oil.Sunflower oil is almost always used. Sour cream can be added too.
Skordaliais a thick puree (or sauce, dip, spread, etc.) inGreek cuisinemade 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 (Egyptian Arabic:تقلية, literally "frying") is a garlic sauce inEgyptian cuisinemade by frying garlic withgheeand then adding coriander andchili. It is used as an ingredient to add flavor tobamiaandkoshary.
Tarator, made oftahini, lemon juice and garlic, is a creamy garlic sauce inArab cuisine of the Persian GulfandFrench cuisinethat is a predecessor to aioli.It was first prepared in theGreater Syrianregion by peasants.It was later brought to theIberian PeninsulabyPhoenicians, and was also brought to the Iberian peninsula at a later time byArabs.From there, the sauce was brought to Southern France.
Tomato and garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. InItalian cuisine,alla pizzaiolarefers to a tomato and garlic sauce, which is used on pizza, pasta and meats.
Toumis a thick garlic sauce common to theLevant.It contains crushed garlic, salt, olive oil or vegetable oil, and lemon juice,traditionally crushed together using a wooden mortar and pestle.
Made throughout Southeast Asia, this uses red chilies, garlic, vinegar, sugar syrup as the main ingredients, usually combined with a thickener like cornstarch.
Sauce originated in Greece, which is made of minced garlic, grated cucumbers and yoghurt. Popular especially in the Balkans. In Bulgaria called 'сух таратор', meaning dried tarator, which is nothing like the Arabic taratoor.