It combines lemon juice, mayonnaise, a roasted garlic bulb, and a drizzle of olive oil. That's it - it is as simple and satisfying as can be.

Sauce originated in Greece which is made of minced garlic, grated cucumbers and yoghurt. Popular especially in the Balkans. In Bulgaria called 'сух таратор', meaning dried tarator, which is nothing like the arabic taratoor.

Toum is a bold and creamy Middle Eastern garlic sauce made of garlic, oil, lemon juice, and a pinch of salt with just a little bit of water. You can make this in a snap with the a help of a food processor and one important technique.

This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing. It's also a pungent vegan alternative to mayo and perks up any sandwich.

Unlike raw garlic, roasted garlic doesn't have any sort of bite. Its flavor is sweet, mellow, nutty, and rich. It also softens as it roasts, becoming tender, creamy, and spreadable. Blend it into a soup or a sauce, fold it into mashed potatoes, or spread it onto bread.

Chopped raw, garlic has a pungent taste and odor. But when whole cloves are simmered or roasted, the heat transforms the alliin into new, larger molecules before they meet the alliinase. This new structure gives the garlic a soft, sweet buttery flavor that surprises many first-time eaters.

Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

From the Roman Empire to today: more than 20 centuries of existence. The first sauces date back to around 200 BC in the midst of Roman antiquity. The sauce then used is garum, a typical Roman sauce made from fermented fish (anchovies, sardines, etc.)

Foods that usually contain garlic include:

• chutneys.
• pastas, such as lasagna and spaghetti.
• sauces.
• soups.
• butters and oils.

The garlic sauce is basically whizzed up garlic, salt, lemon juice, and a bit of egg, with a thin stream of oil added. FoodMan gives a recipe for it in his eGullet Culinary Institute course, Introduction to Lebanese Cuisine (scroll a little way down the page to find it).

Sauces have many benefits including adding flavour, adding moisture, improving the appearance of food, adding taste contrast, as well as adding sharpness or tanginess. In each dish, most sauces have more than one function.

Garlic and its secondary metabolites have shown excellent health-promoting and disease-preventing effects on many human common diseases, such as cancer, cardiovascular and metabolic disorders, blood pressure, and diabetes, through its antioxidant, anti-inflammatory, and lipid-lowering properties, as demonstrated in ...

Roasted garlic is a healthy and flavorful addition to any dish. It has many health benefits, including reducing inflammation, boosting immunity, and aiding digestion. Garlic is a member of the Allium family, which also includes onions, leeks, and shallots.

Roasted garlic also boosts testosterone levels and helps in improving sexual health in men. You can also consume two to three garlic cloves every day if you like. If you want to have fried garlic, sprinkle a little oil on the pan and fry the cloves of garlic.

Roasted garlic is a healthy and flavorful addition to any dish. It has many health benefits, including reducing inflammation, boosting immunity, and aiding digestion. Garlic is a member of the Allium family, which also includes onions, leeks, and shallots.

Exceptional Versatility. The flavor of garlic changes when it's raw, cooked, or in the form of dried powder. This versatility allows it to enhance a wide range of dishes. You might add it to sauces like pesto, Bolognese, or even simple aglio e olio.