Garlic sauce is one of the most versatile. It goes well with 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. It is used to dress salads and marinate fish and meat in it. Of course, recipes garlic sauce vary depending on its purpose, but none of them are complex or require lengthy preparation. Garlic sauce can be eaten all year round, and even an inexperienced cook can make it.
Cooking features
When preparing garlic sauce, it is important to know only a few rules, and then it will come out not only aromatic, but also tasty and beautiful.
- Boiled garlic has a specific taste and aroma, loses some of its properties, so it is not used for sauce - you need fresh garlic. If the sauce is being cooked on the stove, add the garlic last. To give the sauce a characteristic aroma, some recipes call for frying the garlic.
- For the sauce, it is better to use young garlic; old garlic has a slightly different taste and aroma.
- You can chop garlic for sauce in different ways. The easiest way is to use a hand press, but in this case the structure of the garlic mass will be rough. The thinnest consistency can be obtained using a blender. Some recipes call for grinding the garlic in a mortar along with other spices.
- Garlic sauce needs to be given time to brew, then it turns out to be the most delicious and aromatic.
- Recipes indicate the approximate amount of garlic; you can reduce or increase it to your taste.
The shelf life of garlic sauce depends on what ingredients are used in the recipe. If the composition includes sour cream, cream, eggs, then the sauce can be stored for no more than two days. Butter-based sauce can be stored much longer; it can even be prepared for the winter.
Tomato-garlic sauce on broth
Calorie content of the dish: 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.
Cooking method:
- Finely chop three cloves of garlic, crush the remaining garlic with a special press.
- Finely chop the greens and crush them with a little 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 amount specified in the recipe and fry the chopped garlic in it. There is no need to fry for a long time, 3-4 minutes is enough.
- Remove the fried garlic and add to the pan tomato paste and fry it for a couple of minutes in garlic oil.
- Pour in the broth, stir it with the tomato paste and boil the sauce for 2-3 minutes.
- Pour boiling water over the tomato and peel off the skin. Cut off the seal near the stalk and remove the seeds. Cut the pulp into small cubes.
- Fry the fresh tomato in a separate frying pan in the remaining oil for 5 minutes, mix with tomato paste and broth.
- Add the spicy mixture with fresh garlic, stir, remove from heat. Pour the sauce into a gravy boat and cool or use hot as a gravy.
Video recipe for the occasion:
Garlic-tomato sauce goes best with meat. It is also served with poultry dishes.
Garlic sauce with sour cream
Calorie content of the dish: 345 kcal, per 100 g: 87 kcal.
- sour cream – 0.25 l;
- lemon – 0.25 pcs.;
- garlic – 3 cloves;
- fresh cilantro – 50 g;
- fresh parsley – 50 g;
- salt, pepper - to taste.
Cooking method:
- Grind the garlic with a blender or using a press.
- Wash the greens, dry them, chop finely with a knife.
- Mix garlic and herbs with sour cream. Beat with a whisk or mixer.
- Squeeze the juice from a quarter of a lemon into the sauce. Add salt and pepper to taste. Stir again.
Sour cream sauce is served cold. It can be used as a salad dressing. This recipe is especially popular in the Caucasus. Sour cream can be replaced with other fermented milk products. You can also add greens depending on your taste. If desired, some of the sour cream can be replaced with mayonnaise - in this case the sauce will acquire a more piquant taste.
Garlic cream sauce
Calorie content of the dish: 3569 kcal, per 100 g: 373 kcal.
- olive oil – 40 ml;
- garlic – 7 cloves;
- butter – 60 g;
- high fat cream – 0.6 l;
- wheat flour – 100 g;
- broth – 30 ml;
- hard cheese – 100 g;
- salt, pepper - to taste.
Cooking method:
- Mix the broth with cream.
- Finely grate the cheese.
- Cut the garlic into small pieces, place in a mortar along with salt and pepper, crush them well.
- Lightly fry the garlic in large quantities olive oil.
- Melt the butter in a clean frying pan and fry the flour in it.
- Pour the cream into the pan with the flour, whisking it constantly to avoid lumps. If you still get lumps, then you will have to rub the mixture through a sieve and only then continue preparing the garlic sauce.
- When the cream begins to thicken, add fried garlic and stir thoroughly.
- Remove the sauce from the heat, add the grated cheese and stir vigorously.
- Leave the sauce to steep for half an hour. Whisk it occasionally to prevent uneven thickening and formation of lumps.
- After the specified time, put the sauce in the refrigerator. To prevent it from becoming covered with a film, its surface can be greased with a piece of butter.
Creamy garlic sauce is served cold with meat and fish. But it can also be used hot when preparing pasta or pizza.
Garlic egg sauce
Calorie content of the dish: 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.
Cooking method:
- Wash the eggs thoroughly using soap and a sponge.
- Boil two eggs, peel, remove the yolks and mash them with a fork.
- Break the remaining eggs, separating the yolks from the whites. The whites are not required, but the raw yolks must be whisked, combining them with the boiled yolks.
- Squeeze the juice out of the lemon.
- Mix olive oil and lemon juice.
- Heat them in a water bath and beat them, combining them with chicken yolks.
- Grind the garlic in a blender and add to the main mixture. Salt and pepper it. After whisking well, remove from the water bath.
Garlic-egg sauce is typical for Balkan and Mediterranean cuisine. It is served cold with meat, poultry, and fish.
Garlic sauce with bread
Calorie content of the dish: 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.
Cooking method:
- Cut the bread into thin slices, salt and pepper.
- Grind the garlic using a blender or passing it through a special press. Spread it on the bread slices.
- Place the slices on a baking sheet.
- Preheat the oven to 200 degrees and place a baking sheet with bread in it.
- Dry the bread. The time depends on how thinly your bread is sliced. The main thing is that it becomes completely dry.
- Break the bread into pieces and use a blender to grind it into crumbs.
- After washing and drying the lemon, grate a spoonful of zest and mix it with bread crumbs.
- Mix lemon juice squeezed from the fruit with olive oil.
- Pour this mixture over the bread crumbs and mix everything well.
This unusual sauce used for dressing salads. It can also be served with fish and meat.
Video: garlic sauce for meat, pizza, salad
Garlic sauce is a universal seasoning suitable for both fish and meat dishes. Thanks to its versatility, garlic sauce recipes are found in kitchens. different nations, so there are a lot of options for this sauce. However, they are all easy to prepare and equally good.
Tomato sauce made with your own hands is not only tasty, but also healthy, because you know exactly what products and what quality you are using. Step by step recipe with a photo will help you save as much time as possible on cooking and make you happy delicious dish with delicious homemade tomato sauce for guests and family. Bon appetit!
Cooking time:---
Number of servings:---
Wash the tomatoes.
Make a cross-shaped cut on the side of the stalk and lower it into boiling water for 1-2 minutes.
Transfer to ice water and remove skins.
Cut the tomatoes into large cubes.
Peel the onion and chop finely.
Peel and chop the garlic or pass through a garlic squeezer.
Heat olive oil in a saucepan or frying pan, add onion, lightly salt and pepper and fry until soft.
Add chopped garlic clove and fry for 1 minute.
Add chopped tomatoes (or tomatoes in their own juice along with juice). 
Simmer over high heat, stirring and kneading with a wooden spoon, until excess moisture evaporates, 3-5 minutes.
Add salt, sugar and pepper. 
Add dried or fresh thyme or rosemary (or other dried herbs) if desired.
Stir the sauce and simmer over low heat for 10-15 minutes.
Advice. Thyme, rosemary (and any dried herbs) are added to the sauce at the beginning of the stew.
Fresh thyme sprigs should be tied into a bunch so that they can be easily removed from the sauce after cooking.
Fresh herbs (basil, parsley or cilantro) are added at the end of stewing.
Add chopped herbs and the remaining chopped garlic clove.
As much as I have culinary experience, I continue to experiment. The kitchen does not like monotony, so new, more original than usual dishes are constantly coming into our lives. And you always want to serve them and add a new sauce. You can’t live without sauces, they have become so popular. All restaurants and cafes serve various sauces for meat and vegetables: mushroom, meat, garlic, mint, cream or even soy. I suggest you try making a delicious tomato sauce that is very easy to prepare even for any beginner in cooking. We will prepare the sauce from the usual, familiar tomato paste with garlic and herbs. Using this sauce you can marinate wonderful meat kebabs. Or cook any, and then serve this tomato sauce separately, it will also be very tasty. In terms of time, the sauce cooks instantly, so start cooking when the meat is almost cooked through and ready. 
- 3 tables. l. tomato paste,
- 50-60 grams of water,
- 1 onion,
- 1 tea. l. lemon juice,
- 0.5 tsp. l. salt,
- ¼ teaspoon l. granulated sugar,
- 15 grams of olive oil,
- 2 cloves of garlic,
- any fresh herbs (I used dill, green onions and a little parsley).
Recipe with photos step by step:
I finely chop a peeled white onion, sprinkle it with salt and granulated sugar, squeeze a little lemon juice onto it, fill it with water (30 grams - half the norm) at room temperature and leave to marinate for 5-6 minutes. 
Add a little olive oil to the pickled onions. 
I dilute the tomato paste (it should be real, thick) with the remaining water, stir with a spoon until the lumps disappear. 
Pour the paste into the pickled onions and stir. 
I squeeze a couple of cloves of garlic into the sauce for some piquancy. 
I chop the greens finely and add them to the sauce. Greens always bring a fresh, subtle flavor to a dish, so always use them. I used finely chopped green onion feathers, fresh parsley leaves, and chopped, fragrant dill sprigs. 
I cool the sauce a little, about 5 minutes, then serve. The sauce is ready. Bon Appetite!
Try also delicious
Hello friends! I was fiddling around with setting up the light for filming and things weren’t going well for me. I’ve already tried this and that, but I still didn’t like the lighting. And at this very time I wanted to have a snack. How can you have a snack here when the entire kitchen is filled with equipment? There is only room for a small saucepan and one plate. So I thought about spaghetti - pasta, that is. But I’m some kind of cook, I thought, so I simply don’t have the right to just cook pasta and eat it! And I decided to make a sauce for them, and I set myself the following task: to make the sauce while the spaghetti was cooking and from exactly what I had on hand. And I had at hand:
Tomato-garlic sauce
Hello friends! I was fiddling around with setting up the light for filming and it came down to...
Ingredients
- 3 pcs. Red tomato
- 5 cloves Garlic
- 20 gr. Butter
- 20 ml. Flaxseed oil
- 1/2 pcs. chili pepper
- 1 sprig Thyme
- 1/2 tsp. Salt
Preparation
Ten minutes after I set the spaghetti to cook, the sauce was ready. It turned out very tasty. It had everything: the sourness of the tomato, the piquancy of young garlic, the aroma of pepper and creamy notes. I ate it all with pleasure and decided to write about this sauce for you, friends. And I decided to figure out the lighting the next day - the morning is wiser than the evening.
Print recipe
step by step recipe with photos
Tomato sauce with garlic and herbs is a universal sauce that is perfect for both meat and fish dishes, side dishes and appetizers. It is easy to prepare, does not undergo heat treatment and can be stored in the refrigerator for a couple of days. The tomato component can be anything: tomato paste, tomato puree (homemade or store-bought), grated tomatoes or thick tomato juice.
Ingredients
- 1 onion
- 2-3 cloves of garlic
- 5-6 sprigs of greenery
- 3 tbsp. l. tomato paste
- 50 ml water (or a little more)
- any spices to taste
- 1 pinch of salt
Preparation
1. This sauce is basic; you can add various spices and dried herbs to it for a more original and varied taste. Instead of water, you can add vegetable or meat broth - the taste will be brighter.
The onion needs to be peeled and chopped, but not necessarily too finely. Garlic is the same - peel and chop with a knife or press.
2. Wash the greens (dill and parsley) and chop finely. You can also add any basil - it also turns out delicious.
3. Place in a large glass or cup: chopped vegetables, chopped herbs, a pinch of salt and spices as desired. If you want more spiciness, you can add a piece of hot pepper or ground red pepper.
4. Add tomato paste (or tomato puree).
5. Add some water or broth to the bowl. If you use tomato juice, you can do without adding liquid.
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