Garlic is a popular ingredient and is served as the base of many different sauces. Try one of these garlic sauces when you need to give a delicious taste of something special to a bland dish.
Ingredients
Garlic Butter Sauce
To make 2/3 cup (160 ml) of sauce
- 2/3 cup (160 ml) butter
- 3 cloves of garlic
- 2 tsp (10 ml) dried basil
- 3 tsp (15 ml) dry oregano
Garlic Wine Sauce
To make 3/4 cup (180 ml) sauce
- 3 tbsp (45 ml) chopped red onion
- 3 tbsp (45 ml) minced garlic
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1.25 ml) black pepper powder
- 1 1/2 cups (375 ml) chicken or beef stock
- 1/2 cup (125 ml) dry red wine
- 2 tbsp (30 ml) unsalted butter, soften to room temperature
Garlic Chili Sauce
To make 2 cups (500 ml) of sauce
- 2 red bell peppers, seeds and stems removed
- 2 to 3 red or orange chilies, seeds and stems removed
- 3/4 cup (180 ml) white vinegar
- 5 cloves of garlic
- 1/2 tsp (2.5 ml) salt
Garlic Black Bean Sauce
To make 1 cup (250 ml) of sauce
- 1 cup (250 ml) canola oil or grapeseed oil
- 1/3 cup (80 ml) fermented black beans, chopped
- 1/2 cup (125 ml) minced garlic
- 1/2 cup (125 ml) chopped ginger
- 2 spring onions, thinly sliced
- 1 tbsp (15 ml) spicy red chili sauce
- 1/2 cup (125 ml) Shaoxing rice wine or dry sherry
- 2 tsp (10 ml) salt
- 1 tsp (5 ml) black pepper powder
Step
Method 1 of 5: Garlic Butter Sauce
Step 1. Melt the butter in a small saucepan
Put the butter in a small saucepan and cook over medium heat until it melts.
The butter should be completely melted, but not until the butter boils or smokes. This reaction indicates that the fat in the butter is starting to break down, which can affect the taste of the sauce
Step 2. Crush the garlic
Crush the unpeeled garlic using the flat end of a kitchen knife. Remove the skin of the onion after you crush the garlic.
- Place the garlic on the cutting board one by one. Place the flat part of the knife on top of the garlic and firmly strike the other flat part of the knife with the palm or heel of your hand. The garlic will crumble.
- Remove the onion skin. Sprinkle a little salt on the cutting board to absorb the sap and coarsely chop the garlic into small pieces using the sharp part of a knife.
Step 3. Add the garlic to the butter
Add the chopped garlic to the hot melted butter, stirring constantly until the onion starts to turn brown.
- Garlic will have a strong aroma after cooking for a long time.
- This is a quick process and usually takes no more than 1 or 2 minutes.
- Pay attention to the garlic when you cook it. Garlic can burn quickly, and if the onion burns, the flavor of the sauce will be spoiled. You will not be able to improve the taste of the sauce and will need to redo it if this happens.
Step 4. Add the dried herbs
Add the basil and oregano to the sauce and stir to combine.
If you are using fresh herbs, increase the amount added by 3 times. In other words, you'd be using 2 tablespoons (30 ml) of basil and 3 tablespoons (45 ml) of oregano
Step 5. Serve warm
This sauce is most delicious when eaten immediately.
This sauce tastes great when sprinkled over pasta, rice, potatoes, chicken, and fish
Method 2 of 5: Garlic Wine Sauce
Step 1. Combine the onion, garlic, salt and pepper in a small saucepan
Place the pot on the stove and cook over high heat.
Turn on the stove only when you are ready to take the next step. If the garlic and onions are left too long in a hot, dry saucepan, the onions will scorch
Step 2. Add chicken stock and wine
Pour these two liquids into a saucepan and stir until all the ingredients are evenly mixed.
Add the ingredients quickly, before the pan heats up completely. If you add the ingredients after the pan is hot, the onions and garlic will scorch, and the liquid will splatter when you pour them into the pan
Step 3. Boil for 15 minutes
Stir the sauce occasionally to prevent any solid ingredients from sticking to the bottom of the sauce or scorching.
Leave the pan open during the cooking process
Step 4. Add butter
Add the butter and slowly mix it with the other ingredients by stirring the sauce with a stirrer.
- Remove the pan from the stove as soon as the butter melts.
- After removing the pan from the stove, continue to stir the sauce. The butter should be thoroughly mixed, so you won't see streaks of butter appear on the sauce when you stir it.
Step 5. Serve warm
This sauce is best served warm and fresh.
This is another sauce that tastes great when drizzled over potatoes, pasta, rice, chicken, fish, beef, or pork chops
Method 3 of 5: Chili Garlic Sauce
Step 1. Chop the chili and garlic
Place the bell pepper, hot pepper, and garlic on a cutting board and chop all the ingredients into small pieces.
- Consider sprinkling a little salt on the cutting board before chopping the chilies and garlic. The salt will help absorb some of the liquid, so the flavor won't be lost on the ingredients.
- Hot peppers that are good for this recipe include habanero chilies and fresno chilies. If you decide to use small chili peppers, double the number of chilies to about 8 chilies.
Step 2. Combine chilies, garlic, vinegar and salt in a small saucepan
Bring the ingredients to a boil over high heat.
Stir the ingredients occasionally as they start to boil, but don't stir constantly, as doing so can make it difficult for the contents of the pot to heat up
Step 3. Simmer on low heat for 10 minutes
Reduce the heat to medium and simmer slowly, stirring occasionally.
Avoid standing too close to the pot and smelling the sauce as it cooks. The hot peppers in this recipe can burn your eyes and nose if you come into direct contact with the smoke produced by the sauce
Step 4. Puree the ingredients in the pan
Pour the thick sauce into a blender and blend for 10 seconds on low to medium speed.
- Alternatively, you can smooth the sauce for a few seconds until the sauce is the thickness you want.
- Alternatively, you can use a submersion blender to smooth the sauce in addition to using a traditional blender. Place the submersion blender directly into the saucepan and blend the ingredients until they reach your desired consistency.
Step 5. Let the sauce cool slightly
Cool the sauce to room temperature before placing it in jars for storage.
If you put the hot sauce in a jar and store it in the refrigerator right away, the glass in the jar may shatter
Step 6. Store in the refrigerator for 3 days before serving
After 3 days, the flavor of the sauce will settle and will give the sauce a better taste.
- This garlic sauce tastes great on many types of food, from eggs to burgers and rice to chips.
- You can store this sauce in the refrigerator in a closed container for several weeks to months.
Method 4 of 5: Garlic Black Bean Sauce
Step 1. Heat the oil in a large skillet
Add 1/4 cup (60 ml) cooking oil to a large skillet or wok and cook over high heat until the oil looks smooth and shiny.
Gently turn the pan to coat the bottom with oil. That way, no more dry bits are left in the pan when you add the ingredients
Step 2. Add the beans, garlic, ginger and scallions
Stir the ingredients, coat with oil, and fry gently until the ingredients start to soften.
- This process will take 2 to 3 minutes.
- Watch the garlic carefully when you cook it. Garlic scorches relatively easily, and when the onions scorch, the flavor of the sauce will be spoiled.
Step 3. Add chili sauce and wine
Reduce the heat to medium and cook the sauce mixture until thickened and reduced to about three-quarters of the way.
- This process will also only take 2 to 3 minutes.
- Once thickened, add a pinch of salt and black pepper, to taste, then mix the spices well.
Step 4. Cool
Remove the sauce mixture from the heat and allow it to cool enough for the sauce to be touchable.
The sauce will take 5 to 10 minutes to cool before you can put it in the blender
Step 5. Blend half of the sauce mixture with the remaining oil
Pour half of the thick sauce into a blender and blend on high speed for 10 to 20 seconds. Gradually add 3/4 cup (190 ml) of cooking oil as you smooth the sauce.
The thickness of the sauce will be smooth and liquid. If the sauce is lumpy in some areas and runny in others, the oil is not mixing properly. Continue smoothing the sauce longer until all the ingredients are evenly mixed
Step 6. Put the mashed sauce in the pan
Add the mashed sauce back into the skillet that still contains half of the thick sauce. Stir properly and let cool completely.
The flavor will settle once the sauce has cooled, so even if you plan to use it on a hot dish, you will still need to cool it down before using it
Step 7. Serve warm or cold
You can serve the sauce immediately or pour it into a jar and store it for two weeks.
This garlic sauce tastes great when served with clams, stir-fries, or other Chinese dishes
Method 5 of 5: Garlic Sauce Addition Recipe
Step 1. Make the oil and garlic sauce
This sauce is similar to garlic butter sauce but has a distinctly Italian flavor and tends to be a little more subtle.
- Cook the crushed garlic in a pan of hot oil.
- Add parsley or Italian herbs to the mixture and stir-fry until all ingredients are combined.
- Serve warm.
Step 2. Make the garlic cream sauce
Garlic cream sauce is an alternative option made from fresh garlic, heavy cream, butter, salt, and pepper.
- Cook the chopped garlic in a saucepan of melted butter.
- Add heavy cream, stir and let it boil.
- Add salt and pepper to taste.
- Serve warm.
Step 3. Make the Lebanese Garlic Sauce
This sauce is traditionally called "toum," and is made of garlic, lemon, oil, salt, ice water, and egg whites.
- Put the garlic and salt in a blender, puree.
- Slowly add the oil and lemon juice.
- Add water for a lighter texture or egg whites for a thicker sauce.
Step 4. Make Al Baik garlic sauce and Shawarma
Both sauces tend to be creamy in texture and rich in flavour.
- To make Al Baik garlic sauce, combine mayonnaise, garlic paste, cream cheese, boiled potatoes, salt and lemon juice.
- To make the garlic shawarma sauce, combine plain yogurt, garlic paste, and salt.
