The garlic sauce is ideal for meat, poultry and vegetables.
A delicious sauce can be made with a variety of ingredients, and garlic is often added. This sauce is great for meat: barbecue or steak, for example. Garlic sauces can also be served with poultry and vegetables. And there are many recipes for garlic sauces. Focus I collected the most delicious.
Garlic sauce with cream and butter
This sauce goes well with a variety of meat, fish, vegetable and pasta dishes. It is very easy to prepare and has a rich garlic flavor.
Contents:
- 6 cloves of garlic;
- 200 ml of heavy cream;
- 50 g of butter;
- salt and pepper to taste.
Peel the garlic and finely chop it or pass it through a press. Melt the butter in a pan and sauté the garlic over medium heat for about a minute, stirring occasionally, so that it does not burn.
Add the cream and bring to a boil, stirring constantly. Season the sauce with salt and pepper and simmer for another 10 minutes until thickened. The sauce is ready!
Garlic sauce with mayonnaise and herbs
This sauce goes well with meat, especially kebabs or chicken. It can also be used as a sauce for vegetables or bread. It has a fresh and aromatic taste.
Contents:
- 1-2 cloves of garlic;
- a few sprigs of parsley;
- a few sprigs of coriander;
- a few sprigs of red basil;
- 300 g of mayonnaise.
Chop the garlic with a knife or pass it through a press. Finely chop the greens. Mix mayonnaise with garlic and herbs. The sauce is ready.
hot garlic sauce
This sauce has a spicy and spicy taste. It goes well with Asian dishes consisting of rice, noodles, meat or vegetables. It can also be used as a marinade for meat or fish.
Contents:
- 2 heads of garlic;
- 200 g of fresh pepper of different varieties;
- 100 ml of vegetable oil;
- 50 ml of vinegar;
- 50 g of sugar;
- salt to taste.
Peel the garlic and finely chop it or pass it through a press. In addition, finely chop about 200 g of fresh pepper, you can have different varieties with more or less spice. In a heavy-bottomed saucepan, heat the oil and sauté the garlic and paprika over high heat for about 5 minutes, stirring occasionally to prevent burning. Add vinegar, sugar and salt and bring to a boil. Reduce the heat and simmer for another 10-15 minutes, until the sauce thickens.
Such sauces are also suitable for young potato dishes. It is easy to prepare and softer than usual.
Source: Focus
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