How To Prepare A Rich Garlic Sauce

Garlic is a species of great value in the culinary world. Its use to prepare different dishes is very widespread. Its flavor and aroma enhance the taste of vegetables, vegetables, mushrooms and meats. Having a good garlic sauce on hand can be the best secret to stand out in the kitchen.

In addition, we leave you two alternative recipes to take advantage of the flavor of this sauce.

Enjoy your meal!

Basic garlic sauce

Making this recipe is very simple. In fact, it won’t take more than five minutes. When you finish, remember that you can keep it in a glass jar in the refrigerator.

Ingredients:

• 125 ml olive oil
• 25 gr of parsley
• 2 cloves of garlic

preparation:

• Wash the parsley and peeled garlic.
• Take all the ingredients to the blender.

And ready! That’s how easy it is to always have an exquisite garlic sauce on hand. It can be used raw as a salad dressing, on bread, and even with crackers. Likewise, it can be used to marinate fish, red meat, pork, chicken, rabbit and other proteins that you will then cook.

Rabbit with garlic sauce

There are many dishes that contain garlic sauce. In Spain there is a typical food whose name reflects it. It is about the “Rabbit with Garlic.” The flesh of the rabbit is lean and goes very well with this intense flavor. How is it done and what is needed?

Ingredients:

• Olive oil.
• Water for the stew.
• Meat broth (200 mL).
• ½ glass of wine (100 mL).
• 1 rabbit, chopped into pieces (1.5 kg).
• Rosemary, bay leaf, pepper, salt (to taste), garlic and thyme. 

preparation:

1. After washing, cleaning and chopping the rabbit, heat a jet of olive oil in a saucepan.
2. Place the minced garlic, but still with the peel, so that the oil acquires aroma and flavor. After three minutes, remove the garlic and reserve.
3. Add the rabbit, previously seasoned so that it is sautéed in the oil. Turn over at seven minutes, taking care that it does not burn.
4. Add the garlic again and cook a little more, but not too much.
5. When the pieces are golden, it is time to add the wine.
6. Wait a couple of minutes until the alcohol evaporates and add a glass of water. The next thing will be to cover the casserole, put the fire over medium flame and cook until the meat is soft.
7. The stew can be liquid or dry as you prefer. The best way to accompany this dish is with baked vegetables, rice or puree.
8. Garlic stands out in the preparation. Since it is used with the shell, it is best to remove it before serving.
9. Other ways to use garlic is filleting it, crushing it or mincing it very finely.

Arabic garlic sauce

Garlic is king in Arabic cuisine. That is why there are many preparations of garlic sauce, but with its particular touch and not like the basic Mediterranean recipe. The easiest and most popular is the one prepared with sunflower oil.

Ingredients:

• 4 to 6 cloves of garlic
• 1 cup of sunflower oil (200 ml)
• 1/4 cup of lime or lemon juice (60 ml)
• 2 egg whites

preparation:

• First, crush the garlic
• Then add all the ingredients except the oil in a blender.
• Finally, you will gradually incorporate the sunflower oil in a thread.

Some tips about garlic

Some people find the taste of garlic very strong. To soften it, it is recommended to soak them for about an hour before use. This procedure does not damage the properties of the species, nor does it excessively alter its taste and aroma.

Likewise, it is advisable not to use high heat when frying garlic cloves, as they tend to toast very quickly. When this happens, the oil in which it was cooked becomes bitter. In addition, it loses aroma and flavor, which could spoil the dish being prepared.

So that the breath of the diners does not “repeat” with the aroma of garlic, a trick is to remove the germ inside, before cooking. This germ is a kind of sprout, easily identifiable in the central part of each garlic clove.

Although the aroma of garlic can remain impregnated in the hands of the cook and also in the knife used, there is a secret to this inconvenience. You must put your hands and the knife under the water tap and wash, but without rubbing.

In conclusion, we hope these recipes have saved the weekend’s meal. Your diners will be fascinated by the intense and delicious flavor of garlic.