Cooking garlic sauce. How to make garlic sauce at home? Garlic Sause

The great taste of any dish often depends on the little things like the dressing. Garlic sauce is a great addition to many dishes.

Its bright, rich taste is in perfect harmony with meat, fish and vegetable dishes, croutons and donuts, adding piquancy to them. Garlic sauce has a delicious aroma that improves appetite, a delicate texture and adds spice to the dish.

There are many recipes for garlic sauces, and each housewife has them completely different, because each of them has its own secrets.

Quick Garlic Sauce

Garlic sauce is prepared incredibly simply and quickly. For this you will need the following ingredients:

• 4-5 garlic cloves
• Egg
• 0.5 l vegetable refined oil
• 1 tsp salt
• Juice of half a lemon.

1. You can change the amount of garlic to your taste, making it more savory or tender. To begin, peel the garlic cloves and push them through a press to a pulp. Add salt and lemon juice, stir.
2. Beat the egg with a mixer for a minute. When it brightens, pour in the vegetable oil in a thin stream, without interrupting the beating. Take your time, do everything slowly, so that you get a fluffy white mass that looks like mousse. Then add garlic mashed with salt and lemon juice and mix everything for a few seconds. Garlic sauce is ready.
3. You can also change the amount of vegetable oil to your taste. The more oil you add, the thinner the sauce will be. Optionally, you can add herbs, spices or vegetables to the garlic sauce.

Garlic sauces are suitable for many fish, vegetable or meat dishes. So, for example, garlic sauce with sour cream and tomato paste goes very well with potato dishes, such as mashed potatoes or potato pie. A rich and bright taste perfectly complements the delicate taste of mashed potatoes, but a liquid sauce based on vegetable oil is more suitable for boiled potatoes.

Simple garlic sauce

To make a simple garlic sauce, you will need:

three tables. tablespoons of sour cream, the same amount of tomato paste, a couple of cloves of garlic (depending on size), tsp. flour with a slide, salt and spices to taste.

How to make garlic sauce:

Prepare the ingredients for making the sauce. To do this, fry the flour in a pan and slowly pour in, stirring constantly, 100 ml of water. Make sure there are no lumps. Then add sour cream, pasta and spices. Mix thoroughly. Stew the resulting mixture for three minutes, then add the squeezed garlic, mix thoroughly again and serve this sauce with mashed potatoes.

Classic garlic sauce

half a glass of olive oil (if there is none, you can use vegetable oil, but always refined), four cloves of garlic (chopped), 100 ml of water, five to six finely chopped parsley sprigs, and a quarter of a spoonful of ground black pepper.

How to make garlic sauce:

To prepare the sauce, heat the oil in a pan and fry the garlic in it. Then remove from heat and cool. Then add water and bring the mixture to a boil. Cook over medium heat, stirring constantly for about 10 minutes. Shortly before the end, add parsley and pepper. This sauce goes very well with pasta.

Based on this sauce, you can cook others. So, for example, during the cooking process, you can add chopped walnuts or chopped anchovy fillets.

Garlic sauce with eggs

This sauce has an amazing taste. To prepare it you will need:

two raw yolks, two boiled eggs, half a teaspoon of salt, a quarter teaspoon of black pepper (ground), juice from a quarter of a lemon, a couple of small cloves of garlic, a quarter cup of olive or refined sunflower oil. If desired, you can add two to three tablespoons of cream or sour cream. There are two ways to prepare this sauce: manually and in a blender.

How to make garlic sauce:

If you want to make your own, then for this you need to put fresh and boiled yolks, pepper, salt and lemon juice in a small bowl. Rub it all thoroughly. If you want to achieve greater uniformity of the mass, you can rub it through a sieve. After that, pour in the vegetable oil and beat thoroughly. Rub the remaining boiled proteins on a fine grater and mix with crushed garlic, then mix everything together again thoroughly. If it seems to you that the resulting sauce is too spicy or sour, then you can add a little cream or sour cream to soften the taste.

In a blender, everything is prepared much easier. All components are immediately mixed and whipped. And then you can adjust the taste of the resulting sauce according to your own desire.

Try to cook garlic sauce according to one of these recipes, you will see it will “revive” the taste of simple dishes and make them truly delicious.

The classic garlic dressing appeared thanks to the French. Chopped and grated with olive oil and herbs, garlic is wildly popular not only in its birthplace - in the south of France, but also among Italians - pizza lovers. And in our latitudes, a recipe for garlic sauce with mayonnaise has taken root. This is one of the modifications of the classic seasoning, in which vegetable oil is replaced with ingredients such as mayonnaise or sour cream.

The algorithm for making garlic sauce is quite simple and does not require special culinary talents. Dressing is able to diversify and piquantly emphasize the taste of even the most ordinary food. For example, boiled potatoes. But the recipe for homemade garlic sauce still has one spicy minus - a sharp aroma that remains in the mouth after eating and for a long time informs others about what you have enjoyed today. But this is perhaps the only drawback. There is a spicy note in the sauce, which can be strengthened or smoothed out by adjusting the amount of garlic in the recipe.

Refueling for immunity

Fragrant, tasty, piquant, versatile and healthy - all these are not just compliments, but the real properties of garlic dressing. A perennial herbaceous plant from the bulbous genus is rich in vitamins B and C. Garlic contains a shock dose of selenium, manganese, iron, calcium and potassium. More information about the beneficial properties of garlic sauce is presented in the table.

Table - Why garlic sauce is useful

Classic performance

Peculiarity . The story of how to make garlic sauce begins with mastering a classic French recipe. It does not contain mayonnaise or sour cream. The place of honor of the base ingredient is occupied by olive oil. But the culinary experts are still arguing about the method of chopping the leading actor - garlic. Some say that according to the rules, fragrant teeth should be ground in a mortar. Others insist that only garlic passed through a manual press can give the maximum taste and aroma. You are free to choose the method that you consider the most preferable.

Before sending the sauce to the refrigerator, transfer it to a container with a tight-fitting lid. If this is not done, after half an hour, not only the inside of the refrigerator compartment, but also everything that is stored in it, will smell like garlic. At home, you can store ready-made liquid seasoning for up to seven days. From time to time, the sauce must be stirred to prevent separation.

Garlic sauce with mayonnaise and more: 5 recipes

The recipe for garlic seasoning described above is a kind of culinary canvas. Using it, you can experiment and discover more and more new flavors of your favorite sauce. For example, olive oil can be replaced with cheaper and more popular sunflower oil in our area. But it must be refined. As well as sesame oil, which can also be a worthy base for this dish. The desire to achieve a fundamentally new taste will lead you to recipes based on mayonnaise, sour cream or other fermented milk products. And the search for an interesting finishing touch is to use fresh spices, cheese, tomato or nuts.

With shawarma mayonnaise

Peculiarity . There are two ways to prepare garlic sauce at home. The first of them involves the use of store-bought mayonnaise. However, it is preferable to use homemade mayonnaise as a base - a sauce prepared by your hands based on natural products, the quality of which you are completely sure. Such mayonnaise is absolutely safe for health and will not harm even children. In addition, it is much more delicate in taste and goes well with homemade shawarma.

Product set:

• egg - one;
• olive oil - a glass;
• lemon juice - a tablespoon;
• mustard - a teaspoon;
• salt, sugar, ground black pepper - to taste;
• garlic - eight large cloves;
• dill - a bunch.

step by step algorithm

1. We drive the yolk and protein of one egg into a bowl suitable for beating and with the help of a mixer we achieve uniformity of the components.
2. Gradually add the oil: after pouring one portion, beat until the oil is completely mixed with the beaten egg, and only then pour in the next portion.
3. We adjust the density of the sauce with the help of oil: if the dressing is watery, add more.
4. We skip the garlic through a hand press, mix with mustard and seasonings and add to mayonnaise.
5. Beat the mixture with a mixer set to maximum speed, and at the very end add finely chopped dill to the sauce.

For a more spicy and French dressing, add a tablespoon of dried herbs de Provence along with the dill.

With sour cream and cheese for potatoes

Peculiarity . If you intend to serve potatoes for dinner, use the recipe for white garlic sauce with sour cream. It is considered a light dietary dish - because it is based on a fermented milk product. If desired, you can use yogurt without filler or fermented baked milk as a base. But in this case, it is not worth adjusting the acidity with lemon juice. It is better to exclude this ingredient altogether so that the liquid seasoning does not turn out to be too sour. The resulting garlic sauce can be used not only for potatoes - fried, boiled or baked in the oven, but also for any vegetable dishes.

Product set:

• sour cream - a glass;
• garlic - five large cloves;
• parsley - a third of the bunch;
• hard cheese - 150 g;
• juice of half a lemon;
• salt and pepper - to taste.

step by step algorithm

1. Peel the garlic and run it through a hand press. Alternatively, grind with a blender.
2. We chop the parsley as finely as possible, remove the stems and grind the greens in a mortar - so that it gives up the juice and reveals its aroma.
3. We send chopped garlic, herbs and a glass of sour cream into the blender bowl - and beat everything until the mass becomes homogeneous.
4. Salt and pepper the sauce to taste and mix well again with a blender.
5. We add grated cheese to the almost ready sauce, put the dishes with dressing in a water bath and, stirring constantly, wait for the moment when the cheese is completely melted.

Sour cream cheese garlic sauce can be eaten simply with bread. But for this it is important to make it thicker in consistency. For this purpose, use not store-bought, but homemade sour cream. And better - cream, because they have a higher density compared to sour cream. Or add more cheese

With lemon for fish

Peculiarity . The base ingredient for this recipe is freshly squeezed lemon juice. It requires quite a bit: two lemons will be enough. For high-quality squeezing of juice by hand, you can use a dessert spoon. By turning it clockwise inside each of the citrus halves, you will be able to squeeze out the most acidic liquid. Lemon-based garlic sauce is usually served with fish dishes. Lemon for fish is a neutralizer of a specific "marine" smell. In addition, citrus juice makes up for the lack of sourness, which is relevant for almost any fish dish.

Product set:

• lemon - two;
• salt and pepper - to taste.

step by step algorithm

1. Squeeze out the juice from four halves of a lemon using a special tool or a regular spoon. We pass it through a sieve, eliminating the pulp and seeds that have fallen into the liquid.
2. We mix lemon juice with vegetable oil, which must be refined and devoid of a pronounced aroma.
3. Squeeze garlic into a mixture of juice and oil, salt, pepper and mix with a blender.
4. We put the sauce in the refrigerator for an hour and a half - and serve with the fish.

With tomato paste for chicken

Peculiarity . Liquid dressing with garlic and tomato paste tastes different from all previous recipes. It is the most piquant, so it is important not to overdo it with the red ingredient. If you add more tomato paste than it should, the sauce will turn out too sour. And the concentrated tomato flavor will "clog" the garlic flavor. The recipe for garlic sauce with olive oil and tomato paste is suitable for both chicken and other poultry dishes.

Product set:

• tomato paste - three tablespoons;
• white wine - ¾ cup;
• garlic - five large cloves;
• olive oil - four tablespoons;
• flour - a tablespoon;
• greens to choose from - a bunch.

step by step algorithm

1. We heat the pan, pour oil into it and fry the flour until a golden hue appears.
2. Then add wine and tomato paste to the flour and simmer for about two minutes to completely evaporate the alcohol.
3. We skip the garlic cloves through a hand press and add the garlic gruel to the cooled mixture of wine, flour and tomato.
4. Following the garlic, we send finely chopped greens.

Wine for lack of it can be replaced with plain water. And in the case of serving sauce for dumplings or khinkali, culinary experts recommend adding cilantro to it. Coriander leaves smell of Georgia, and therefore the dish belongs to the national cuisine of this hospitable country in the best possible way.

With walnuts for meat and salads

Peculiarity . If you find plain butter or sour cream boring salad dressing, try making garlic walnut sauce at home. A vegetable salad with such a seasoning will sparkle with new colors and tastes. Not to mention meat dishes: under such a sauce, even a simple beef stroganoff is transformed, and not just a juicy steak. Georgians have a special love for garlic sauce with the addition of walnuts. It is with this seasoning that they often season the traditional salad of cucumbers and tomatoes. But Georgian cuisine restaurants, as a rule, deprive the recipe of garlic sauce with herbs and nuts of a fragrant component. The reason for this is a sharp and tenacious smell.

Product set:

• peeled walnuts - 50 g;
• garlic - six cloves;
• vinegar 3% - 10 ml;
• vegetable oil - 1/5 cup;
• greens - any to choose from;
• salt and pepper - if necessary.

step by step algorithm

1. Grind the nut kernels and greens in a blender.
2. Mince the garlic using a hand press.
3. We mix the ingredients in a blender bowl, add oil and vinegar, mix thoroughly.
4. Put the sauce in a saucepan, salt and pepper to taste.

If there is no blender on the farm, a mortar or rolling pin will help grind the nuts. And you can mix the dressing ingredients by hand.

The season for garlic sauce begins in late autumn and continues until mid-spring. During this period, due to the lack of fresh fruits and vegetables, many suffer from beriberi and viral infections. Garlic stimulates the immune system, preventing it from cheating and letting goals in the form of pathogenic microbes into the gates of the body.

But using a step-by-step recipe for garlic sauce too often is also not worth it. The abuse of this supplement thins the blood and reduces its clotting. Garlic can provoke profuse bleeding with hemorrhoids and exacerbate peptic ulcer. But this does not mean at all that people suffering from the listed ailments will have to completely abandon their favorite seasoning. To avoid negative consequences, it is enough to cook hot sauce in moderation and consume it in small quantities.

Garlic sauce is a versatile seasoning. It is served with hot and cold dishes, snacks, light snacks. Often the composition is seasoned with salads, it is spread on bread. To date, there are many universal recipes that are great for fish, meat, sea cocktails, vegetables, cereals and pasta. Often garlic sauce is prepared on the basis of sour cream, butter, yogurt, tomato paste, broth. Let's consider each option in more detail.

Garlic cream sauce

• olive oil - 40 ml.
• garlic - 7 teeth
• rock salt - 2 pinches
• butter - 65 gr.
• liquid cream (high fat content) - 650 ml.
• wheat flour - 100 gr.
• chicken or vegetable broth - 30 ml.
• Parmesan cheese - 100 gr.
• pepper - to your taste

1. The amounts of salt and ground pepper are approximate. You can change the recipe according to your personal preferences. Chop the butter into cubes, place in a frying pan or saucepan. Heat it up, melt it down.
2. Stir olive oil, salt, and pepper into a bowl. Peel the garlic cloves, send in a mortar or mash with a press. Add to the main components. Bring to a softening point, but do not fry.
3. Sift the flour, slowly add it to the mass. Stir at the same time to avoid lumps. Simmer for 1 minute, wait until the composition darkens and becomes thick.
4. Remove the first composition from the stove, prepare the second container. Pour the broth and cream into it, wait for the bubbles to appear. Turn off the burner, add this composition to the previous one.
5. Again, put the dishes on the fire, turn on the minimum power. Bring the mass to a boil, add your favorite spices to your taste (optional).
6. When the composition begins to bubble, turn off the heat. Grate the cheese on a fine-grained grater, mix immediately. Leave covered for half an hour, breaking up lumps every 10 minutes. Serve the sauce chilled.

Garlic yogurt sauce

• seasoning "4 peppers" - 2 pinches
• classic yogurt (without dyes and sugar) - 120 gr.
• ground oregano - on the tip of a knife
• lemon juice - 15 ml.
• garlic - 6 teeth
• coriander seeds - 1 gr.
• liquid mustard - 7 gr.
• pitted olives - 4-6 pcs.

1. Powder the coriander with a mortar or press, mix with oregano and salt to taste. Add pepper seasoning, pour in lemon juice and mustard. Turn the mixture into a homogeneous mass.
2. Gently add the composition to the chilled yogurt, add the chopped olives. Stir for 1 minute, then cover and leave for a third of an hour.
3. Stir in the garlic cloves. Start tasting, this sauce is ideal for making shawarma and other quick snack options (hot dog, hamburger, donar, etc.).

• salt - 2 gr.
• sour cream 25% fat - 260 gr.
• dill - 1 bunch (about 40 gr.)
• garlic - 7 cloves
• chopped pepper - 2 pinches

1. Rinse the greens, you can mix parsley or basil with dill. Cut off the thick stems and chop the leaves. Remember with your hands to let the liquid come out.
2. Now add chilled sour cream to the dill, mix, put in the refrigerator. Take care of the garlic, it needs to be peeled and passed through a press.
3. Mix all ingredients, salt and pepper. Transfer to a gravy boat, serve with meat or fish. Store in an airtight container for up to 1 week.

Mayonnaise and sour cream garlic sauce

• a mixture of peppers (ground composition) - 4-5 gr.
• mayonnaise (not dietary) - 275 gr.
• fresh dill - 45 gr.
• garlic cloves - 6 pcs.
• sour cream with a fat content of 20% - 125 gr.

1. Combine sour cream with mayonnaise in a common bowl, refrigerate for a third of an hour. At this time, remove the stems from the dill greens, they are not needed. Grind the product, mix with pepper and salt (to taste).
2. Remove the husk from the garlic cloves, put in a mortar and turn into porridge. Mix all available ingredients, beat with a mixer or fork. Move the homogeneous composition to the gravy boat, serve.

Garlic sauce with walnuts

• hops-suneli - 3 pinches
• garlic - 5 cloves
• fresh cilantro - 15 gr.
• walnut (peeled kernels) - 60 gr.
• salt - amount to your taste
• soy sauce - 7-10 ml.
• sour cream or full fat yogurt - 175 gr.
• lemon juice - 10 ml.

1. Place the peeled walnuts in a dry frying pan, fry for 5 minutes without oil. After that, remove the husk, grind the product into small crumbs using a mortar, blender or coffee grinder.
2. Pour the composition into a cup, add lemon juice, soy sauce, seasonings, salt. Pass the garlic through a crusher, stir in here. Wash the cilantro (you can replace it with dill), mash and chop.
3. Add sour cream to nuts and herbs, achieve uniformity from the mixture. For convenience, use a blender or mixer. Infuse the sauce for half an hour at room temperature, then try.

• black pepper - amount to your taste
• mayonnaise with a fat content of 65% - 145 gr.
• garlic cloves - 7 pcs.

1. Put the mayonnaise in the refrigerator, wait half an hour. During this time, you need to prepare the garlic. Remove the husk from the teeth, pass each of them through the press.
2. Send the main component to mayonnaise, add pepper and add salt to your taste. Take a sample, add a little more garlic or salt if necessary.
3. This recipe is considered the easiest. It is served with any dishes, taking into account personal preferences. The sauce is often supplemented with washed and chopped dill, seasonings.

Garlic sauce with tomato paste

• meat broth - 35 ml.
• fresh tomatoes - 1.5 pcs.
• dill - 45 gr.
• vegetable oil - 30 ml.
• tomato paste - 55 gr.
• ground black pepper - 2 gr.

1. Peel the garlic cloves, put in a crusher and turn into a pulp. Fry in vegetable oil until softened and golden brown. Add tomato paste, stir.
2. Heat up the broth, pour over the ingredients. Wash the tomatoes, scald with boiling water, then put in cold water for 1 minute. Remove the peel, mash the pulp into a puree.
3. Put all the ingredients in a frying pan, turn on medium heat, simmer for 5 minutes under the lid. Then grind the sauce into a homogeneous mass with a blender, add chopped greens. Salt, add pepper.

Garlic sauce with bread

• parsley (greens) - 40 gr.
• sunflower oil - 75 ml.
• lemon - ½ pc.
• white loaf - 100 gr.
• garlic cloves - 7 pcs.
• salt - to taste

1. Turn on the oven, heat it up to 190 degrees. At this time, take care of the garlic, peel it and pass it through a crusher. Chop the bread, dry in the oven. Remove the crackers, mash into crumbs, add to the garlic.
2. Pour in the oil, stir. Remove the lemon zest, grate, add to the main mixture. Wash the greens, chop. Mix all ingredients.
3. Pepper, add salt. Work the whole mass with a blender or mixer to make a homogeneous paste. Transfer the sauce to a bowl, serve with salads, hot and cold dishes.

Garlic sauce with ryazhenka

• garlic - 4 cloves
• fermented baked milk (fat content from 4%) - 220 ml.
• favorite spices - to taste
• lemon - ¼ pcs.
• granulated sugar - at the tip of a knife
• sour cream with a fat content of 15% - 200 gr.
• high fat mayonnaise - 180 gr.

1. Pour ryazhenka into the bowl, add fat mayonnaise and sour cream. Beat the mixture with a mixer for 3 minutes. When the mass becomes homogeneous, add salt, seasonings and pepper to it to taste. Stir again.
2. Squeeze the juice from a quarter of a lemon and add to a bowl. If desired, the zest can be grated and added here.
3. Remove the husk from the garlic cloves, chop the fruits and mash in a mortar. Add to dairy products. Pour in granulated sugar, add your favorite spices.
4. Transfer the sauce to a deep bowl, turn on the blender and grind the mixture until smooth. Soak in an airtight container for 2 hours, it is better to send the mixture in the cold.

You can change the existing recipes as you wish, but try to keep the proportions of the main components. Traditionally, the sauce is made from garlic and sour cream, mayonnaise, yogurt, meat broth, fermented baked milk. Often, herbs, favorite seasonings, salt to taste are added to the composition. Many housewives prefer to preserve the composition for the winter in order to be able to enjoy dressing all year round.

Video: sour cream garlic sauce recipe

Garlic sauce can be safely called universal, as it perfectly complements cold and hot dishes, and is also part of some recipes, for example, as a dressing. At the same time, there are no restrictions on the category of main food - it can be all kinds of variations of dishes from meat, fish, vegetables, seafood, game, pasta and other products.

There are many varieties of this "seasoning", including for preservation at home. It is prepared on the basis of broth (vegetable, chicken), sour cream, olive oil, kefir, mayonnaise, tomatoes, and so on. Consider how to make garlic sauce yourself using the most popular recipes.

Garlic Sauce "Piquant"

This recipe is easy to prepare and requires minimal ingredients. You can serve ready-made dressing immediately, and store the rest in the refrigerator for no more than 3-4 days (it will need to be mixed before use). Required Ingredients:

• 250 g sour cream;
• 250 g homemade mayonnaise (can be replaced with store-bought);
• 1/2 bunch of green onions;
• 1/2 bunch of dill greens;
• 1-5 pcs (cloves/cloves) of garlic.

The amount of garlic can be increased depending on the desired piquancy, as well as taking into account the spiciness of the vegetable crop (for example, a young member of the Onion family is less spicy than an "old" one). Garlic sauce recipe step by step:

1. Sour cream and mayonnaise are laid out in a container, mixed until smooth.
2. The dill greens washed under running water are dried with a clean towel and finely chopped.
3. Thoroughly washed green onions are shaken or dried with a towel and finely chopped.
4. Chopped greens are laid out in a container with a sour cream-mayonnaise mixture.
5. Peeled and washed garlic is passed through a press (can be crushed with a blender, in a mortar) and added to the main components.
6. The mixture is mixed until smooth and served in a gravy boat.

Creamy garlic sauce

Creamy garlic sauce is rich and varied in taste. The process of its preparation is also simple and will be possible even for those who have encountered it for the first time. You can use it as a separate addition to main dishes or as an ingredient for pizza, pasta (pasta) and so on. Ingredients:

• 50 g butter;
• 90 g flour;
• 1.5 tablespoons of olive oil;
• 3 cups liquid heavy cream;
• 1 incomplete spoon of broth (vegetable / chicken);
• 90 g parmesan;
• 3 tablespoons minced garlic;
• 1 pinch of salt and ground pepper.

Ingredients are listed in tablespoons. As a rule, black pepper and salt are added to taste, so it is acceptable to deviate from the recipe in one direction or another. Prepare garlic butter sauce as follows:

1. With medium or low heating of the stove in a container with a thick bottom, butter and olive oil are melted while stirring.
2. Peeled and washed garlic is crushed with a blender, press or mortar.
3. Three tablespoons of minced garlic are added to the oil mixture and mixed. You don't need to fry it! Should be brought to softening.
4. Next, the sifted flour is added (gradually in a thin stream and with stirring). Fry for about a minute, without stopping stirring until thickened and darkened in color.
5. The broth and cream are heated (do not bring to a boil!), Mixed.
6. The resulting liquid mixture is gently poured into the flour fried with fat while stirring. With medium heating of the stove, bring the mass to a slight boil (until the first signs - bubbles) appear.
7. Further, the recipe for creamy garlic sauce involves the addition of salt, spices and bringing to taste.
8. When the mass begins to thicken and bubble, grated parmesan is added. Everything is mixed up.

The duration of the process described in the last paragraph depends on the desired result: if you only need to melt the cheese, then after bringing it to homogeneity, the dish is removed from the stove; if a thicker texture is desired, the heat treatment continues to the desired state.

Sour cream garlic sauce

Sour cream and garlic sauce is rightfully included among the simplest among the universal varieties. Another advantage is the ability to change the proportion of one or another ingredient in the recipe to achieve the desired taste in accordance with personal preferences.

Ingredients:

• 350 g sour cream;
• 70 g of dill greens;
• 5-6 pcs. (cloves / cloves) of garlic;
• 2 pinches of salt, pepper.

The quantities shown are for 7-8 ready-to-eat dressings, if served separately. But also sour cream and garlic sauce can be included as an ingredient in a dish, for example, baked potatoes or other vegetables, as well as for chicken, fish, and so on. Cooking scheme:

1. Thoroughly washed and slightly towel-dried dill greens are finely chopped. At the same time, it must be pressed with a knife to extract juice.
2. Sour cream is laid out in the container, into which chopped greens are added and everything is mixed.
3. Peeled and washed garlic is passed through a press and mixed with other products.
4. At the end, the “dish” is brought to taste by adding spices and salt.

This, like the previous recipe, allows you to change the amount of salt and spices, depending on how spicy your garlic sauce with sour cream should be.

Tomato garlic sauce

Classics are always in fashion and never lose their positions, which is why tomato-garlic sauce, which is a classic representative of this category of dishes, continues to be popular among chefs and housewives. Ingredients:

• 0.5 kg of canned tomatoes / tomatoes;
• 1 large spoon of vegetable (sunflower) oil;
• 1 large spoon of tomato paste;
• 3 pcs. (cloves / cloves) of garlic;
• 2 pinches of sugar;
• 1 bulb.

The low calorie content of this dish is another advantage. Its basis is tomatoes, which are included in the list of products that help in the fight against depression. It is not only tasty, but also useful for the body. Cooking instruction:

1. The peeled and washed onion is chopped (it is better to use red, it is more tender and has a sweetish taste).
2. Sliced ​​onion is fried in a heated frying pan with oil until softened.
3. Chopped garlic cloves are added, the mass is mixed.
4. After mixing, tomatoes and pasta are added.
5. After 10 minutes of stewing vegetables, the "brew" is seasoned with sugar.

Tomato-garlic sauce is served separately in a special dish - gravy boat. They can also be watered over finished culinary products or added to meat, vegetable, fish dishes during their preparation. More often, it is this sauce that is shown in the photo of all kinds of pasta and spaghetti recipes, with the only difference being that, according to the rules, garlic must be removed from the pan after frying.

Harvesting garlic sauce for the winter

Despite the fact that almost all recipes for such a dish are prepared quickly and easily, sometimes there is simply not enough time for this. Therefore, it will not be superfluous to know how to prepare garlic sauce for preservation. In addition, it has its own special taste. Preservation Ingredients:

• 350 g of garlic;
• 1/2 large spoon of salt;
• 250 g of vegetable (sunflower) oil;
• 1-2 sprigs rosemary/thyme

Before cooking, make sure you have clean canning jars with lids. Cooking step by step:

1. Dry the peeled and washed garlic with a clean towel and grind to a mushy state. To do this, you can use a blender, food processor, press.
2. When stirring / whipping, salt and vegetable oil are added in small portions.
3. When the mixture has become homogeneous, it is laid out in prepared jars, a sprig of thyme / rosemary is placed on top, and preserved.

Garlic sauce is stored for the winter, like other preservations - in a dark, cool place. It can be served as a sauce for dishes or used to prepare baked chicken, salads (a few drops are added to the dressing) or other culinary delights.

Video: Garlic sauce in 2 minutes