Garlic sauce

Garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables.

Agliata is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables.

[citation needed] Aioli is a Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as egg are used.

It is particularly associated with the cuisines of the Mediterranean coasts of Spain (Valencia, Catalonia, the Balearic Islands, Murcia and eastern Andalusia), France (Provence) and Italy (Liguria).

Filfil chuma is a North African recipe from Libyan Jews that is made from sweet and hot pepper powder, heaps of ground garlic, caraway, and cumin.

Mujdei is a spicy sauce in Romanian cuisine made from garlic cloves crushed and ground into a paste, salted and mixed with water and vegetable oil.

in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion.

Made throughout Southeast Asia, this uses red chilies, garlic, vinegar, sugar syrup as the main ingredients, usually combined with a thickener like cornstarch.