Which sauce is considered the most suitable for savory dishes?Of course, this garlic sauce.It is made from garlic, vegetable oil and various spices.Garlic sauce perfectly with meat, fish and a variety of salads.Even some spaghetti and pizzas extremely tasty and appetizing it.It is worth noting that the taste of the sauce like even children who usually do not drink, avoid and otherwise ignore garlic fresh.
In what year and who created the first garlic sauce, are still unknown, but this recipe has gained its popularity long ago.Homeland of this sauce is Central Asia, where the garlic in ancient times was popular with most people.
Now there is a huge variety of recipes and types of garlic sauce.The simplest of them - a garlic sauce based on olive oil.To prepare it, you will need a minimum of food: garlic, olive oil and a little salt.Crushed garlic, mix with olive oil and salt, then stir everything with a mixer.Garlic sauce is ready.
For a change of taste in garlic sauce can add homemade mayonnaise, various spices and seasonings, mustard, lemon juice, herbs and even egg yolk.
garlic sauce, cooked with olive oil, often used for salads.Also, quite often in this sauce poured over pizza.The sauce is the consistency of a thick, used for shrimp and other seafood, vegetables and meat, for ravioli, mushrooms, butter and toast.
White garlic sauce
This variety of garlic sauce is used in various dishes such as potatoes, meat, fish.The dishes that require a spicy garlic sauce, you can use the following recipe.
To prepare this sauce we need:
- butter, about 50 g;
- chopped onion;
- chopped garlic - two cloves (if desired, and more);
- glass of dry white wine;
- flour, about 30 g;
- milk, about 300 ml;
- little salt and pepper.
Preparation
To start kindle one spoon of butter in a frying pan, then add the onion and fry until golden brown.After adding garlic to the onions and fry for about two minutes in the pan it.Then you need to add spices and salt in the resulting mixture, then dry wine pour and boil at a fairly high heat until the wine is partially evaporate, and its volume is half of the original.Remove all from heat and give cool.
again melt the remnants of butter and then fry the flour on it for about five minutes, stirring constantly.Then add the flour to the milk, making it gradually and slowly, stirring well until smooth.
Putting contents of both pans and mix thoroughly.The result should be a uniform white garlic sauce.If this did not happen and the sauce has turned to lumps, then it can be whipped in a mixer or blender for a few minutes.
sauce is served to the table in the form of heat.Bon Appetit!
