Which sauce is considered the most suitable forunsweetened dishes? Of course, this is garlic sauce. It is made from garlic, vegetable oil and all sorts of spices and spices. Garlic sauce is ideally combined with meat, fish and a variety of salads. Even spaghetti and some kinds of pizza are unusually tasty and appetizing with it. It should be noted that the taste of this sauce is pleasant even to children, who usually do not eat at all, avoid and in every possible way ignore garlic in fresh form.
In which year and by whom was created the first garlicsauce, is still unknown, but this recipe has gained its popularity for quite some time. The homeland of this sauce is Central Asia, where garlic, even in ancient times, was popular with most people.
Now there is a huge variety of recipesand types of garlic sauce. The simplest of these is a garlic sauce based on olive oil. To cook it, you need a minimum of food: garlic, olive oil and a little salt. Grind garlic mixed with olive oil and salt, then whisk all with a mixer. Garlic sauce is ready.
For a variety of taste in garlic sauce, you can add mayonnaise of your own preparation, various spices and seasonings, mustard, lemon juice, greens and even egg yolk.
Garlic sauce, cooked on the basis ofolive oil, often used for dressing salads. Pizza is also often poured with this sauce. The sauce, the consistency of which is more dense, is used for shrimp, other seafood, vegetables and meat, for dumplings, mushrooms, pasta and toast.
White garlic sauce
This kind of garlic sauce is used in various dishes, such as potatoes, meat, fish. In dishes that need spicy garlic sauce, you can use the following recipe.
To prepare this sauce we will need:
- butter, about 50 g;
- small-cut bulb;
- crushed garlic - two denticles (if desired, you can and more);
- a glass of dry white wine;
- flour, about 30 g;
- milk, about 300 ml;
- a little salt and pepper.
To begin with, melt one spoonful of butterin a frying pan, then add the onion to it and fry until golden brown. After the onions, add the garlic and about two minutes fry it in a pan. Then add seasonings and salt to the mixture, then add the dry wine and boil it on a fairly strong fire until the wine partially evaporates, and its volume will not be half the original. We remove everything from the fire and let it cool down.
Melt the remains of butter again andthen fry the flour on it for about five minutes, stirring constantly. Next we add flour to the milk, doing this gradually and slowly, stirring well until smooth.
We connect the contents of both pans and carefullystirring. In the end, you should get a homogeneous white garlic sauce. If this does not happen and the sauce has turned out with lumps, then you can whip it in a mixer or blender for a few minutes.
To the table the sauce is served in a warm form. Bon Appetit!