Garlic Sauce

Garlic Sauce

Garlic sauce is one of the most versatile. It is suitable for any dish, be it fish, meat, poultry, pasta, rice, potatoes or other vegetables. It is used hot as a gravy or cold. It can be spread on bread. Salads are served to them, fish and meat are marinated in it. Of course, the recipes for garlic sauce vary depending on its purpose, but among them there are no complicated and requiring long preparation. Garlic sauce can be eaten all year round, and even an inexperienced cook can make it.

Cooking Features

When cooking 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.

  • Boiled garlic has a specific taste and aroma, loses some of its properties, therefore it is not used for the sauce - you need fresh garlic. If the sauce is cooked on the stove, garlic is added to it last. To give the sauce a distinctive flavor, some recipes involve roasting garlic.
  • For the sauce it is better to take young garlic, the old one has a slightly different taste and aroma.
  • You can chop garlic for a sauce in different ways. The easiest is to use a hand press, but in this case the structure of the garlic mass will be coarse. The finest consistency allows the use of a blender. In accordance with some recipes, you must chop the garlic in a mortar along with other spices.
  • Garlic sauce should be given time to infuse, then it turns out the most delicious and fragrant.
  • In the recipes indicate the approximate amount of garlic, it can be reduced or increased to your liking.

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

Tomato-garlic sauce in broth

Calorie dishes: 508 kcal, per 100 g: 113 kcal.


  • 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.

Method of preparation:

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

Garlic-tomato sauce best suited to meat. It is also served to poultry dishes.

Garlic sauce with sour cream

Caloric content of the dish: 345 kcal, per 100 g: 87 kcal.


  • sour cream - 0, 25 l;
  • lemon - 0, 25 pcs .;
  • garlic - 3 cloves;
  • fresh coriander - 50 g;
  • fresh parsley - 50 g;
  • salt, pepper - to taste.

Method of preparation:

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

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

Garlic-cream sauce

Caloric content of the dish: 3569 kcal, per 100 g: 373 kcal.


  • 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.

Method of preparation:

  • Mix the broth with the cream.
  • Finely rub the cheese.
  • Cut the garlic into small pieces, put it in a mortar with salt and pepper, and make a good ceiling.
  • Lightly brown the garlic in a large amount of olive oil.
  • In a clean pan, melt the butter and fry the flour in it.
  • Pour the cream into the pan with flour, constantly whisking it with a whisk to prevent lumps. If you still have 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 roasted garlic to them, stir thoroughly.
  • Remove the sauce from the heat, add grated cheese into it, mix it vigorously.
  • Leave the sauce to infuse for half an hour. Beat it periodically to prevent uneven thickening and lump formation.
  • After the specified time, put the sauce in the refrigerator. So that it does not become covered with a film, its surface can be smeared with a piece of butter.

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

Garlic-Egg Sauce

Calorie dishes: 1293 kcal, per 100 g: 275 kcal.


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

Method of preparation:

  • Wash eggs thoroughly using soap and a sponge.
  • Boil two eggs, peel, remove the yolks from them and mash them with a fork.
  • Beat the remaining eggs, separating the yolks from the proteins. Proteins will not be needed, and raw yolks must be whipped with a whisk, combining them with boiled yolks.
  • Squeeze juice out of lemon.
  • Mix olive oil and lemon juice.
  • Heat them in a water bath and whisk together with chicken yolks.
  • Chop the garlic in a blender and add to the main mixture. Salt it and pepper. Well beating, remove from the water bath.

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

Garlic Sauce with Bread

Calorie dishes: 1704 kcal, per 100 g: 299 kcal.


  • wheat bread - 0, 3 kg;
  • lemon - 1 pc .;
  • garlic - 10 cloves;
  • vegetable oil - 100 ml;
  • salt, ground pepper - to taste.

Method of preparation:

  • Bread cut into thin slices, salt and pepper.
  • Chop garlic with a blender or by passing through a special press. Spread them slices of bread.
  • Place the slices on a baking sheet.
  • Preheat the oven to 200 degrees and place a pan of bread in it.
  • Dry the bread. The time depends on how thin your bread is sliced. The main thing is to make it completely dry.
  • Break bread into slices and use a blender to chop it into a crumb.
  • From lemon, after having washed it out and dried it, rub a spoonful of zest, mix it with bread crumbs.
  • Lemon juice, squeezed from fruit, mixed with olive oil.
  • Fill the bread crumbs with this mixture and mix everything well.

This unusual sauce is used for salad dressing. It can also be served to fish and meat.

Video: garlic sauce for meat, pizza, salad

Garlic sauce is a versatile seasoning suitable for fish and meat dishes. Due to its versatility, there are recipes for garlic sauce in the cuisines of different nations, so there are a lot of variants of this sauce. However, they are all easy to prepare and equally good.

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