Types Garlic sauce

1 types

1.1 agliata
1.2 aioli
1.3 filfil chuma
1.4 honey garlic sauce
1.5 mojo
1.6 mujdei
1.7 skordalia
1.8 ta leya
1.9 taratoor
1.10 tomato-garlic sauce
1.11 toum

types
agliata

fried cauliflower agliata sauce (right)

agliata savory , pungent garlic sauce , condiment in italian cuisine used flavor , accompany broiled or boiled meats, fish , vegetables. first attested in ancient rome, , remains part of cuisine of liguria. porrata similar sauce prepared leeks in place of garlic.

aioli

aioli mediterranean sauce made of garlic , olive oil; in regions other emulsifiers such egg used. names mean garlic , oil in catalan , provençal. particularly associated cuisines of mediterranean coasts of spain (valencia, catalonia, balearic islands, murcia , eastern andalusia), france (provence) , italy (liguria).

filfil chuma

filfil chuma north african recipe libyan jews made sweet , hot pepper powder, heaps of ground garlic, caraway, , cumin. used dipping sauce in ethiopian cuisine, marinade meat, or base seasoning things such stew , sauces.

honey garlic sauce

chicken wings honey garlic sauce

honey garlic sauce sweet , sour sauce tastes mix between honey , garlic, popular in canada. honey garlic 1 of many sauces put on chicken wings, ribs , other foods such meatballs.

mojo

in cuban cuisine, mojo applies sauce made garlic, olive oil or pork lard, , citrus juice, traditionally bitter orange juice. commonly used flavor cassava tuber , used marinate roast pork. without oregano, sauce typically called mojito , used dipping plantain chips , fried cassava (yuca). create marinade pork, ingredients bitter orange juice, garlic, oregano, cumin, , salt. garlic used ingredient in other preparations of mojo in various cuisines.

mujdei

mujdei spicy sauce in romanian cuisine made garlic cloves crushed , ground paste, salted , mixed water , vegetable oil. sunflower oil used.

skordalia

skordalia (in ramekin @ center) hummus, vegetables , pita

skordalia thick puree (or sauce, dip, spread, etc.) in greek cuisine made combining crushed garlic bulky base—which may purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and beating in olive oil make smooth emulsion. vinegar added.

ta leya

ta leya garlic sauce in egyptian cuisine made frying garlic , adding vinegar , spices. used ingredient add flavor bamia , koshary.

taratoor

taratoor creamy garlic sauce in arab cuisine of persian gulf , french cuisine predecessor aioli. first prepared in greater syrian region peasants. later brought iberian peninsula phoenicians, , brought iberian peninsula @ later time arabs. there, sauce brought southern france. taratoor has been described integral part of arab gulf countries cuisines .

tomato-garlic sauce

tomato-garlic sauce prepared using tomatoes main ingredient, , used in various cuisines , dishes. in italian cuisine, alla pizzaiola refers tomato-garlic sauce, used on pizza, pasta , meats.

toum

toum garlic sauce common levant. similar provençal aioli, contains garlic, salt, olive oil or vegetable oil, , lemon juice, traditionally crushed using wooden mortar , pestle.

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