Garlic sauce

It's no secret to any foodie that a good sauce gives sophistication to everyday food, adds originality to festive dishes and even corrects the taste of not too skillfully cooked food. True, the process of creating any sauce can be compared with real art, which, by the way, is owned by not every hostess. That is why industrial products are increasingly popular, which are packed in colored bags, beautiful jars and occupy a fairly significant part of the department with semi-finished products.

But still, no sauce from the store to taste is able to compare with homemade sauce. In addition, the latter is completely devoid of a huge "bouquet" of artificial flavors, stabilizers, sweeteners, dyes and flavor enhancers that are not particularly useful for humans. Accordingly, the right choice for any culinary (even mediocre) will be to master a self-cooked and unusually delicious supplement for your gastronomic creations.

And what sauce is perfectly suitable for almost any unsweetened food? No doubt garlic! Made from garlic, vegetable oil, as well as all kinds of spices and spices, garlic sauce is ideal for salads, meat, fish. With it, spaghetti and pizza become unusually tasty and appetizing. By the way, even children like its taste, most of which are not just ignored by fresh garlic, but tries to avoid or get out of all dishes carefully prepared by my mother in every possible way.

It remains a mystery by whom and when the first garlic sauce was prepared, however, most likely, this happened a long time ago, since garlic, whose homeland is Central Asia, has been a favorite product of many people since ancient times.

To date, there are a huge number of recipes for making garlic sauce. The simplest, perhaps, can be called the following: crushed garlic is mixed with cold-pressed olive oil and a pinch of salt, and then well beaten with a mixer. For a more diverse taste of garlic sauce, homemade mayonnaise, spices, mustard, herbs, lemon juice or egg yolk are often added to it.

Liquid garlic sauce, which is simply chopped garlic in vegetable oil, is used as an additive in salads. In addition, quite often they are watered with pizza. In a sauce of thicker consistency, it is customary to dip shrimps in batter or other seafood, as well as vegetables and meat deep-fried. Often, such garlic sauce is added to dumplings, fried mushrooms or pasta, spread on toast.