Garlic sauce and its types

Garlic sauce is a sauce made from garlic as the main raw material.It is usually a spicy sauce that can be light or strong depending on the amount of garlic used.Garlic is usually crushed or chopped.A simple garlic paste consists of garlic and another ingredient,

suspended in bulbs through an emulsion, such as oil, butter, or mayonnaise.Various additional ingredients can be used to prepare the soup.Garlic sauce can be used to add flavor to many foods and dishes such as steak, fish, seafood, lamb, ribs, chicken, eggs and vegetables.It is also used as a condiment.

Types

Aliata:

Agliata is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany grilled or boiled meat, fish, and vegetables.It was first attested in ancient Rome and is still part of Ligurian cuisine. Porrata is a similar sauce made with leeks instead of garlic.

Aioli:

Aioli is a Mediterranean sauce made from garlic and olive oil; other emulsifiers, such as eggs, are used in some regions.The names mean "garlic and oil" in Catalan and Provencal.It is particularly associated with the cuisines of Spain's Mediterranean coast (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Liguria).

Phil Felchumar:

Filfil chuma is a North African recipe from Libyan Jews made with sweet paprika, piles of minced garlic, caraway and cumin.It is used as a dipping sauce, as in Ethiopian cuisine, as a marinade for meat, or as a base seasoning for foods such as stews and sauces.

Honey Garlic Sauce:

Honey Garlic Sauce is a sweet and sour sauce that tastes like a mix of honey and garlic and is very popular in Canada.Honey garlic is one of many sauces on chicken wings, ribs[8] and other foods such as meatballs.

Mojo:

In Cuban cuisine, mojo is used in any sauce made with garlic, olive oil or lard, and citrus juice (traditionally bitter orange).It is commonly used to flavor cassava tubers and is also used to marinate roast pork.Without oregano, this sauce is often called a "mojito" and is used as a dip for plantain chips and fried cassava (yuca).The ingredients to make a pork marinade are bitter orange juice, garlic, oregano, cumin, and salt. Garlic is also used as an ingredient in other magical preparations in various dishes.

Mujdai:

Mujdei is a hot sauce in Romanian cuisine made from crushed and ground garlic cloves into a paste, salted and mixed with water and vegetable oil.Sunflower oil is almost always used. Sour cream can also be added.

Skordalia:

Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by mixing crushed garlic with a chunky base probably potatoes Puree, walnuts, almonds, or stale bread soaked in liquid then whipped into a smooth emulsion with olive oil.Vinegar is often added.

Talea:

Ta'leya is a garlic paste in Egyptian cuisine made by frying garlic in ghee, then adding coriander and chilli.It is used as an ingredient to add flavor to bamia and koshary.

Taratu:

It's made with tahini, lemon juice, and garlic.Taratoor is a creamy garlic sauce in Persian Gulf Arabian and French cuisine, the precursor to aioli.It was originally prepared by farmers in Greater Syria.It was later brought to the Iberian Peninsula by the Phoenicians and later also by the Arabs.From there, the sauce was carried to the south of France.Taratoor has been described as "an integral part of the cuisine of the Arabian Gulf countries". 

Tomato & Garlic sauce:

Tomato & Garlic sauce is made with tomato as the main ingredient and used in various dishes and dishes.In Italian cuisine, alla pizzaiola refers to a tomato and garlic sauce used on pizza, pasta, and meat.

Tum:

Toum is a thick garlic sauce common in the Levant.It contains crushed garlic, salt, olive or vegetable oil, and lemon juice,traditionally crushed together using a wooden mortar and pestle.

Sweet Chili Garlic Sauce:

Made throughout Southeast Asia, it uses red peppers, garlic, vinegar, syrup as its main ingredients, often combined with a thickener such as cornstarch.

Tzatziki:

The sauce originated in Greece and is made with minced garlic, minced cucumber and yogurt.Especially popular in the Balkans.It is called "сух таратор" in Bulgarian, meaning dry tarator, quite different from the Arabic taratoor.

Yogurt:

Add crushed or chopped garlic to strained yogurt, mayonnaise, or sour cream for a super easy garlic sauce.Herbs such as lemon juice, salt, pepper, and dill can be used for added flavor.