What sauce is considered the most suitable for savory foods? Of course, this is garlic sauce. It is prepared from garlic, vegetable oil and all kinds of spices and spices. Garlic sauce is perfect with meat, fish and a variety of salads. Even spaghetti and some types of pizza are unusually 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 completely ignore fresh garlic.
In which year and by whom the first garlic sauce was created, it is still unknown, but this recipe gained its popularity quite a long time ago. The birthplace of this sauce is Central Asia, where garlic, far from ancient times, was popular with most people.
Now there is a huge variety of recipes and types of garlic sauce. The simplest of these is olive oil-based garlic sauce. To cook it, you need a minimum of products: garlic, olive oil and a little salt. The crushed garlic is mixed with olive oil and salt, then beat everything with a mixer. The garlic sauce is ready.
For a variety of flavors, you can add home-made mayonnaise, various spices and seasonings, mustard, lemon juice, herbs and even egg yolk to garlic sauce.
Olive oil- based garlic sauce is often used to dress salads. Also quite often pizza is served with this sauce. The sauce, the consistency of which is thicker, is used for shrimp, other seafood, vegetables and meat, for dumplings, mushrooms, pasta and toast.
White garlic sauce
This variety of garlic sauce is used in various dishes, such as potatoes, meat, fish. For dishes that need spicy garlic sauce, you can use the following recipe.
To prepare this sauce, we need:
- butter, about 50 g;
- finely chopped onion;
- chopped garlic - two cloves (if desired, more can be done);
- a glass of dry white wine;
- flour, about 30 g;
- milk, approximately 300 ml;
- some salt and pepper.
Cooking
First, melt one tablespoon of butter in a pan, then add onions to it and fry until golden brown. Then add the garlic to the onion and fry it for about two minutes in a pan. Then you need to add seasonings and salt to the resulting mixture, then add dry wine and boil over a fairly high heat until the wine partially evaporates and its volume is half as much as the original. Remove everything from the fire and let cool.
Again, melt the remaining butter and then fry the flour on it for about five minutes, stirring constantly. Next, add flour to milk, doing it gradually and slowly, stirring well until smooth.
Combine the contents of both pans and mix thoroughly. The result should be a uniform 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.
The sauce is served warm to the table. Enjoy your meal!