The classic garlic dressing came about thanks to the French. Chopped and grated with olive oil and herbs, garlic is crazy popular not only in its place of birth - in the south of France, but also among Italians - pizza lovers. And in our latitudes, a recipe for garlic sauce with mayonnaise has taken root. This is one of the modifications of the classic seasoning in which vegetable oil is replaced by ingredients such as mayonnaise or sour cream.

The algorithm for preparing garlic sauce is quite simple and does not require special culinary talents. Refueling is able to diversify and piquantly emphasize the taste of even the most ordinary meal. For example, boiled potatoes. But one spicy minus of the recipe for homemade garlic sauce still has a sharp aroma that remains in the mouth after eating and for a long time informs others about what you feasted on today. But this is perhaps the only drawback. The sauce has a sharp note, which can be strengthened or smoothed out by regulating the amount of garlic in the recipe.

Immunity dressing

Fragrant, tasty, piquant, versatile and healthy - all these are not just compliments, but the real properties of garlic dressing. A perennial herb of the onion genus is rich in B and C vitamins. Garlic contains a shock dose of selenium, manganese, iron, calcium and potassium. More information about the beneficial properties of garlic sauce is presented in the table.

Table - What is useful garlic sauce

Classic performance

Feature. The story of how to cook garlic sauce begins with the development of the classic - French recipe. It lacks mayonnaise or sour cream. The place of honor of the basic ingredient is olive oil. But the culinary experts are still arguing about the method of chopping the leading role - garlic. Some say that according to the rules, fragrant teeth should be ground in a mortar. Others insist that only garlic, passed through a manual press, can give a maximum of taste and aroma. You are free to choose the method that you think is most preferable.

Before you put the sauce in the refrigerator, transfer it to a vessel with a tight-fitting lid. If this is not done, after half an hour, not only the inside of the refrigerator will smell of garlic, but also everything that is stored in it. At home, you can store the finished liquid seasoning for up to seven days. From time to time, the sauce must be mixed, preventing its separation.

Garlic sauce with mayonnaise and more: 5 recipes

The garlic seasoning recipe described above is a kind of culinary canvas. Using it, you can experiment and discover more and more new tastes of your favorite sauce. For example, olive oil can be replaced with cheaper and more popular sunflower in our area. But it must be refined. As well as sesame oil, which can also become a worthy basis for this dish. The desire to achieve a fundamentally new taste will lead you to recipes based on mayonnaise, sour cream or other sour-milk products. And the search for an interesting finishing touch is to use fresh spices, cheese, tomato or nuts.

With shawarma mayonnaise

Feature. There are two ways to prepare garlic sauce at home. The first of these involves the use of store-bought mayonnaise. However, it is preferable to use homemade mayonnaise as the basis - a sauce prepared with your own hands on the basis of natural products, of which you are completely confident. Such mayonnaise is absolutely safe for health and will not harm even children. In addition, it is much more tender in taste and goes well with homemade shawarma.

Product Set:

• the egg is one;
• olive oil - a glass;
• lemon juice - a tablespoon;
• mustard - a teaspoon;
• salt, sugar, ground black pepper - to taste;
• garlic - eight large cloves;
• dill is a bunch.

Step-by-step algorithm

1. We beat the yolk and protein of one egg into the dishes suitable for whipping and with the help of the mixer we achieve the homogeneity of the components.
2. Add oil a little: pour one serving, beat until the butter is completely mixed with the beaten egg, and only then pour the next portion.
3. The density of the sauce is regulated with oil: if the dressing is a little liquid, add more.
4. Pass the garlic through a manual press, mix with mustard and seasonings and add to mayonnaise.
5. Beat the mixture with a mixer set to maximum speed, and at the very end add finely chopped dill to the sauce.

To make the dressing more spicy and French, add a tablespoon of dried Provence herbs with dill.

With sour cream and cheese for potatoes

Feature. If you intend to serve potatoes for dinner, use a recipe for white garlic sauce with sour cream. It is considered an easy diet dish - because it is based on a fermented milk product. If desired, as a base, you can use yogurt without filler or fermented baked milk. But in this case, it is not worth adjusting the acidity with lemon juice. It is better to exclude this ingredient altogether so that the liquid seasoning does not turn out to be too acidic. The resulting garlic sauce can be used not only for potatoes - fried, boiled or baked in the oven, but also for any vegetable dishes.

Product Set:

• sour cream - a glass;
• garlic - five large cloves;
• parsley - a third of the bunch;
• hard cheese - 150 g;
• juice of half a lemon;
• salt and pepper to taste.

Step-by-step algorithm

1. Peel the garlic and pass it through a hand press. As an option - grind with a blender.
2. Cut the parsley as finely as possible, remove the stems and grind the greens in the mortar - so that it gives away the juice and reveals its aroma.
3. We send chopped garlic, greens and a glass of sour cream into the blender bowl - and beat everything until the mass becomes homogeneous.
4. Salt and pepper the sauce to taste and mix well again with a blender.
5. Add the cheese, chopped on a grater, to the almost ready sauce, put the dishes with dressing in a water bath and, stirring constantly, wait for the moment when the cheese is completely melted.

Sour cream cheese garlic sauce can be eaten simply with bread. But for this it is important to make it more dense in consistency. Use for this purpose not store but sour cream. And better - cream, because they have a higher density compared to sour cream. Or add more cheese.

With lemon for fish

Feature. The basic ingredient in this recipe is freshly squeezed lemon fresh. It takes quite a bit: two lemons will be quite enough. For high-quality squeezing of juice manually, you can use a dessert spoon. By turning it clockwise inside each of the halves of citrus, you can squeeze out a maximum of acidic liquid. Lemon-based garlic sauce is usually served with fish dishes. Lemon for fish is a neutralizer of a specific "sea" smell. In addition, citrus juice makes up for the lack of acidity, which is relevant for almost any fish dish.

Product Set:

• lemon - two;
• salt and pepper to taste.

Step-by-step algorithm

1. We squeeze out juice from four halves of a lemon using a special device or a regular spoon. We pass it through a sieve, eliminating the flesh and seeds that have fallen into the liquid.
2. We mix lemon juice with vegetable oil, which must be refined and devoid of a pronounced aroma.
3. We squeeze garlic into a mixture of juice and oil, salt, pepper and mix with a blender.
4. We put the sauce in the refrigerator for an hour and a half - and serve it with the fish.

With Chicken Tomato Paste

Feature. The liquid dressing with garlic and tomato paste tastes different from all previous recipes. It is most piquant, so it is important not to go too far with the red ingredient. If you add tomato paste more than expected, the sauce will turn out to be too sour. A concentrated tomato flavor will “clog” with a garlic flavor. The recipe for garlic sauce with olive oil and tomato paste is suitable for chicken and other poultry dishes.

Product Set:

• tomato paste - three tablespoons;
• white wine - ¾ cup;
• garlic - five large cloves;
• olive oil - four tablespoons;
• flour - a tablespoon;
• greens to choose from - a bunch.

Step-by-step algorithm

1. We heat the pan, pour oil into it and fry the flour until a golden hue appears.
2. After that, add wine and tomato paste to flour and simmer for about two minutes to completely evaporate the alcohol.
3. Pass the cloves of garlic through a hand press and add the garlic gruel to the cooled mixture of wine, flour and tomato.
4. Following the garlic, we send the finely chopped greens.

Wine for lack of it can be replaced with plain water. And in the case of serving sauce to dumplings or khinkali, cooks recommend adding cilantro to it. The leaves of coriander smell of Georgia, and therefore the dish belongs to the national cuisine of this hospitable country.

With walnuts for meat and salads

Feature. If you think regular butter or sour cream is a boring salad dressing, try making homemade garlic sauce with walnuts. A vegetable salad with such seasoning will sparkle with new colors and tastes. Not to mention meat dishes: with such a sauce even a simple beef stroganoff is transformed, and not just a juicy steak. Georgians have a special love for garlic sauce with walnuts. It is with this seasoning that they often season a traditional salad of cucumbers and tomatoes. But the restaurants of Georgian cuisine, as a rule, deprive the recipe for garlic sauce with herbs and nuts with a flavoring component. The reason for this is a pungent and tenacious smell.

Product Set:

• peeled walnuts - 50 g;
• garlic - six cloves;
• vinegar 3% - 10 ml;
• vegetable oil - 1/5 cup;
• greens - any one to choose from;
• salt and pepper - if necessary.

Step-by-step algorithm

1. In a blender, grind the kernels of nuts and herbs.
2. Grind the garlic with a hand press.
3. Mix the ingredients in a blender bowl, add oil and vinegar, mix thoroughly.
4. We spread the sauce in a saucepan, salt and pepper to taste.

If there is no blender on the farm, a mortar or rolling pin will help chop the nuts. And you can mix the ingredients of the dressing manually.

The season of garlic sauce begins in late autumn and continues until mid-spring. During this period, due to a lack of fresh fruits and vegetables, many suffer from vitamin deficiencies and viral infections. Garlic stimulates the immune system, preventing it from hacking and passing goals into the body’s gates in the form of pathogenic microbes.

But using a step-by-step recipe for garlic sauce too often is not worth it. The abuse of this supplement dilutes the blood and lowers its coagulability. Garlic is able to provoke heavy bleeding with hemorrhoids and exacerbate peptic ulcer. But this does not mean at all that people suffering from these ailments will have to completely abandon their favorite seasoning. To avoid negative consequences, it is enough to cook moderately hot sauce and consume it in small quantities.

Garlic sauce is one of the most versatile. It is suitable for any dishes, whether it is fish, meat, poultry, pasta, rice, potatoes or other vegetables. It is used hot as gravy or cold. It can be spread on bread. They are seasoned with salads, they pickle fish and meat. Of course, the recipes of garlic sauce vary depending on its purpose, but among them there are no complicated ones that require long cooking. You can eat garlic sauce all year round, and even an inexperienced culinary specialist can make it.

Cooking features

When preparing garlic sauce, it is important to know only a few rules, and then it will come out not only fragrant, but also tasty and beautiful.

• Cooked garlic has a specific taste and aroma, loses some of its properties, therefore it is not used for sauce - you need fresh garlic. If the sauce is cooked on a stove, garlic is added to it last. To give the sauce a characteristic flavor, some recipes include roasting garlic.
• For the sauce, it is better to take young garlic, the old one has a slightly different taste and aroma.
• There are many ways to grind garlic for sauce. The simplest is the use of a hand press, but in this case the structure of the garlic mass will be rough. The finest consistency allows you to get the use of a blender. In accordance with some recipes, grind garlic in a mortar along with other spices.
• You need to give the garlic sauce time to brew, then it turns out to be the most delicious and aromatic.
• The recipes indicate an approximate amount of garlic, it can be reduced or increased to your liking.

Shelf life of garlic sauce depends on which ingredients are used in the recipe. If the composition includes sour cream, cream, eggs, then the sauce can be stored for no more than two days. Oil-based sauce can be stored much longer, it can even be prepared for the winter.

Tomato and garlic sauce on broth

• tomato paste - 40 ml;
• tomato - 150 g;
• garlic - 5 cloves;
• fresh parsley - 50 g;
• fresh dill - 50 g;
• vegetable oil - 40 ml;
• broth - 100 ml.

Cooking method:

• Finely chop three cloves of garlic, crush the remaining garlic with a special press.
• Finely chop the greens and shred it with a little salt and garlic passed through the press. If desired, you can add a little pepper or other spices to taste.
• Heat oil using half of the recipe and fry chopped garlic in it. It is not necessary to fry for a long time, 3-4 minutes are enough.
• Remove the roasted garlic, and add the tomato paste to the pan and sauté it for a couple of minutes in garlic oil.
• Pour in the broth, stir it with tomato paste and boil the sauce for 2-3 minutes.
• Pour the tomato over boiling water and peel the skin. Cut the seal near the stem, remove the seeds. Cut the pulp into small cubes.
• Fry fresh tomato in a separate skillet in the remaining oil for 5 minutes, mix with tomato paste and broth.
• Add the spicy mixture with fresh garlic, mix, remove from heat. Pour the sauce into a gravy boat and cool or use hot as gravy.

Garlic and tomato sauce is most suitable for meat. It is also served with poultry dishes.

Garlic sauce with sour cream

• sour cream - 0.25 l;
• lemon - 0.25 pcs.;
• garlic - 3 cloves;
• fresh cilantro - 50 g;
• fresh parsley - 50 g;
• salt, pepper - to taste.

Cooking method:

• Grind the garlic with a blender or using a press.
• Wash greens, dry, finely chop with a knife.
• Mix garlic and herbs with sour cream. Whisk with a whisk or mixer.
• Squeeze the juice of a quarter of lemon into the sauce. Salt and pepper to taste. Stir again.

Sour cream sauce is served cold. It can be used as a salad dressing. This recipe is especially popular in the Caucasus. Sour cream can be replaced with other dairy products. Greens can also be added, focusing on your taste. If desired, part of the sour cream can be replaced with mayonnaise - in this case, the sauce will acquire a more piquant taste.

Garlic cream sauce

• olive oil - 40 ml;
• garlic - 7 cloves;
• butter - 60 g;
• cream with high fat content - 0.6 l;
• wheat flour - 100 g;
• broth - 30 ml;
• hard cheese - 100 g;
• salt, pepper - to taste.

Cooking method:

• Mix the broth with cream.
• Finely grate the cheese.
• Cut the garlic into small pieces, place in a mortar along with salt and pepper, shake them well.
• Slightly fry the garlic in plenty of olive oil.
• Melt the butter in a clean frying pan and fry the flour in it.
• Pour the cream into the pan with flour, constantly whipping them with a whisk so that no lumps form. If you still get lumps, then the mixture will have to be wiped through a sieve and only after that continue cooking garlic sauce.
• When the cream begins to thicken, add the roasted garlic to them, mix thoroughly.
• Remove the sauce from the heat, pour grated cheese into it, mix vigorously.
• Leave the sauce to infuse for half an hour. Beat it periodically to prevent uneven thickening and clumping.
• After the specified time, put the sauce in the refrigerator. So that it is not covered with a film, its surface can be greased with a piece of butter.

Creamy garlic sauce is served with cold meat and fish. But it can also be used hot when cooking pasta or pizza.

Garlic and egg sauce

• chicken eggs - 4 pcs.;
• olive oil - 100 ml;
• lemon - 1 pc.;
• garlic - 5 cloves;
• salt, pepper - to taste.

Cooking method:

• Wash the eggs thoroughly using soap and a sponge.
• Boil two eggs, peel, remove the yolks from them and mash them with a fork.
• Break the remaining eggs, separating the yolks from the proteins. No squirrels are needed, and raw yolks must be beaten with a whisk, combining them with boiled yolks.
• Squeeze the juice from the lemon.
• Combine olive oil and lemon juice.
• Heat them in a water bath and beat by combining with chicken yolks.
• Grind the garlic in a blender and add to the main mixture. Salt it and pepper. Beat well and remove from the water bath.

Garlic and egg sauce is typical for Balkan and Mediterranean cuisine. It is served cold to meat, poultry, fish.

Garlic sauce with bread

• wheat bread - 0.3 kg;
• lemon - 1 pc.;
• garlic - 10 cloves;
• vegetable oil - 100 ml;
• salt, ground pepper - to taste.

Cooking method:

• Cut the bread into thin slices, salt and pepper.
• Grind the garlic with a blender or by passing through a special press. Spread them slices of bread.
• Put slices on a baking sheet.
• Preheat the oven to 200 degrees and place a baking tray with bread in it.
• Dry the bread. Time depends on how thinly your bread is sliced. The main thing is that it becomes completely dry.
• Break the bread into pieces and use a blender to grind it into crumbs.
• From the lemon, after washing and drying it, grate a spoon of zest, mix it with bread crumbs.

• vegetable oil (1.5 tbsp.spoons),
• egg (1 pc.),
• lemon juice (half a teaspoon),
• garlic (2-3 cloves),
• salt,
• black pepper.

Cooking process:

We clean two or three cloves of garlic. Squeeze them through a press or three on a grater and mix with salt and pepper. Sprinkle the garlic with fresh lemon juice.

Break one chicken egg into the bowl of the mixer or blender. We begin to whip it. As soon as the egg turns white, pour a thin stream of oil into it. A mixer or blender, at the same time, does not need to be turned off, we continue to whisk. We should get a lush mass, similar in texture to mayonnaise.

Add the garlic mixture to the whipped mass. Beat for another half a minute.
  We transfer the garlic sauce in a glass or ceramic container and leave for half an hour to insist.

The sauce may be less thick if you add a little more oil or sour cream to it. Thus, its fat content can also be adjusted. The more oil you add, the more caloric the product will be. The amount of sauce obtained depends on the amount of oil.

The garlic sauce is ready! We serve it to the main dishes or season salad.

The dish was cooked by Kozvarg.

Bon Appetit!

Sauce Recipes

garlic sauce recipe

10 minutes

335 kcal

5 /5 (1 )

Before marriage, I had no idea how many sauces exist in this world. I had one in my culinary repertoire - mayonnaise. I served it to almost all dishes, seasoned salads with them, and considered myself a good cook. The only plus is that I learned how to make homemade mayonnaise, which, in fact, is not at all difficult.

The eyes of a variety of various dressings and sauces were opened to me by a newly made husband - a gourmet, a culinary specialist and a lover of fried potatoes. To her, he traditionally served garlic sauce, the recipe of which he learned as a student of cooking classes.

By the way, in the husband’s family they only eat fried potatoes, and whoever comes to them for dinner, immediately ask for this recipe.

Garlic Sauce Recipe

Kitchen appliances and utensils:  mortar, pestle, whisk, gravy boat or bowl.

Ingredients

How to choose the right ingredients

• It is better to choose simple mayonnaise for the sauce, without additives.
• Lemon juice can be taken ready or squeezed out on your own.
• It is better to take fresh garlic, since dried garlic will not give such an amazing taste and aroma.

Cooking sauce step by step with a photo

Video recipe

In this recipe, garlic sauce is prepared with mayonnaise and served with fried potatoes, just like in my family. They use a mortar to grind, but, in my inexperience, I used garlic presses for the first time, and then switched to a blender.

Aioli Garlic Sauce (quick version)

Quick garlic sauce for salads and snacks. This is not a classic aioli sauce, but a simplified version, with mayonnaise. Use in any salad instead of mayonnaise, adjusting the amount of garlic depending on the type of salad. Let it become your new culinary secret! It goes well with fried fish and french fries. Cooking will take 10 minutes, but it is better that the sauce is infused a little in the refrigerator.
  Recipe: http://allrecipes.ru/recept/14792/chesnochnyj-sous-ajoli.aspx

Music: Marvin’s Dance by Silent Partner
  https://www.youtube.com/audiolibrary/music

https://i.ytimg.com/vi/dN1GregH0jM/sddefault.jpg

https://youtu.be/dN1GregH0jM

2015-10-30T08: 00: 00.000Z

What else is added to this sauce?

Based on this recipe you can cook:

• Mustard sauce Aioli.
• Walnuts Garlic Sauce

• Garlic sauce with basil.
• Catalan garlic sauce with pears.

What dishes does this sauce go with?

• The simplest and most common option is to spread on bread.  In terms of spreading, I still really like it. I cook it when the paste and sausage are boring, and I want something unusual.
• Baked or fried potatoes.  This dish is delicious in itself. And in combination with such a dressing - just a merger.
• Roasted or baked meat.  There are lovers of such a combination, but for meat I like to serve more, which I looked for in some kind of television program and now I use it very often.
• Seafood and fish dishes.  I can eat these delicacies without any seasonings and dressings, but my husband also requires garlic sauce on the table. We have to do and serve.
• Baked and fresh vegetables.  I make them under cheese or use. If there is garlic sauce left in the refrigerator, then I take it. Any of them are very tasty anyway.
• Mushrooms.  For mushrooms and chicken, I often use a creamy garlic sauce recipe. It gives dishes a delicate, refined taste. I used to just use garlic I liked more. Garlic gives the dish a zest, piquancy, and cream softens the taste.

• Garlic must be ground until smooth. And this can be done with a blender at low speed or with a mortar.
• It is not recommended to use dry and young garlic.
• Half of the mayonnaise can be replaced with natural yogurt or sour cream.
• Optionally, you can add greens and seasonings. True, this will not be a classic option.
• Lemon juice can be used ready or squeezed half a lemon. Just get the right amount.
• This sauce can be used as a seasoning for salads or for baking.

The classic version of this sauce is cooked in olive oil with the addition of raw yolks, garlic, salt and lemon juice. Our culinary specialists decided to simplify everything. Everyone knows that vegetable oil and eggs, with gradual whipping, form mayonnaise as a result.

Therefore, in a simplified version, it became the basis for garlic sauce. Those who do not use mayonnaise because of the harmfulness and calorie content, I recommend a recipe for sour cream and garlic sauce.

It tastes more tender, and is much healthier.

Sour cream and garlic sauce recipe step by step

• Time for preparing:  10 minutes.
• Servings Per Container: 6-8.
• Kitchen appliances and utensils:  knife, kitchen board, mortar or grater, gravy boat or bowl.

Ingredients