How To Make Garlic Sauce

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How To Mince Garlic

How to Make Garlic Sauce with Only 4 Ingredients

There are several ways to mince raw garlic. The most common way to mince garlic is to chop it with a knife repeatedly until you have very fine pieces. Hand chopping is convenient and all you need is a knife. But if youre looking for a really nice garlicky flavor, a microplane will do a better job.

A microplane will create wonderful bits of garlic that look almost pureed. Smaller bits of garlic will infuse more evenly into the butter. That means more garlic flavor.

If you dont have a microplane but still want the incredible flavor that it can provide, then you can use a garlic press or a mortar and pestle. Technically a garlic press or mortar will crush garlic rather than mince it. But the result will be the same: more garlic flavor.

Making Creamy Garlic Butter Sauce

  • 1Melt the butter in the garlic. Place 2 tablespoons of butter into a medium saucepan. Mince 2 garlic cloves and add them to the pan. Turn the heat on to medium and let the butter melt.XResearch source
  • The garlic will also saute as the butter melts.
  • 2Stir in the flour and cook the mixture. Add 2 tablespoons of flour to the saucepan and stir it into the butter garlic mixture. Keep stirring and cooking the mixture for one minute.XResearch source
  • The mixture will thicken up into a thick paste as you cook it.
  • 3Whisk in the liquids. Whisk the mixture constantly while you slowly pour in 3â4 cup of chicken, beef, or vegetable broth and 3â4 cup of milk. Keep whisking and stirring the sauce until it begins to bubble and thicken.XResearch source
  • If your sauce becomes lumpy, you can transfer it to a blender or food processor. Blend the sauce until the lumps dissolve.
  • 4Season and serve the creamy garlic butter sauce. Turn the heat off and stir in 2 teaspoons of dried parsley. Add salt and pepper according to your taste. You can serve the sauce over cooked pasta noodles.XResearch source
  • If you’d like to use fresh herbs, just add 4 teaspoons of freshly chopped parsley.
  • What Can I Use Toum Sauce With

    Whats so great about Toum garlic sauce is that it is so versatile. It goes with so many dishes to enhance them. Its great on sandwiches and meats. Perfect for shwarma, kebabs, or falafels to give them some spice and sauce. Its also great used in salad dressings, on pizza, or even to saute vegetables in.

    There really is no end to the foods you can enjoy it with, so experimenting using it with the things you like could go a long way.

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    To Fix The Garlic Sauce Recipe:

    Firstly take your mixture out of the food processor and set it aside. Then add an egg white into the food processor, and with it running, very slowly add the garlic oil lemon juice mixture to the egg white.

    Here youre creating a new emulsion using egg whites. From this, you should get a really good consistency you can enjoy.

    How To Fix Toum When It Breaks

    Lebanese Garlic Sauce

    Sometimes, even when you’ve delicately drizzled in oil and patiently made your garlic paste, this fussy sauce still breaksperhaps because the food processor overheated the toum, or the garlic was old and dry. Dont worry, you can harness the emulsifying powers of an egg white to bring it back together. Combine one egg white with a quarter cup of the broken emulsion and process until fluffy before slowly pouring in the rest. Although this won’t be a traditional toum, it will be delicious and creamy.

    Stocked with homemade toum, youll never be left to suffer the whims of miserly takeout portions or greedy partners again.

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    What To Eat With Garlic Sauce

    The possibilities of how to serve toum are endless. I mostly enjoy it with grilled meat and chicken. But it works really well with grilled fish, in sandwiches, in pasta. It also works as a dip with pita bread and crackers. Or you can use it as a base for a garlickly salad dressing. Here are some great recipes that work with the garlic sauce.

    Too Strong For Your Taste Here Are Three Ways Toum Can Mellow

    For some who need their toum to be less powerful, three things you can do:

  • Leave it in the fridge a few days. Time in the fridge will take a bit of the edge off.
  • Place the peeled garlic in ice water for 30 minutes or so before making the garlic sauce. But be sure to dry the garlic very well before you start.
  • Add cooked potato or a couple tablespoons of Greek yogurt. Either of these items will thicken the toum sauce and take a bit of the garlic edge off. You would add a little bit at a time during the process. I don’t do this because the toum is not the same with these additions and I’d rather have the real deal.
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    How To Make Garlic Butter Sauce

    When I said it was super easy to whip up, I meant it! This one step recipe is everything your dinners have been missing and more.

    All you have to do is melt the butter in a sauce pan over medium heat. Then stir in the minced garlic, white wine, parsley, salt, and pepper.

    Drizzle it over Seared Scallops, shrimp, or steak!

    Cooks Tips To Make Garlic Milder

    Creamy Garlic Sauce | How To Make Recipe

    If you prefer this sauce to have a milder garlic flavor, you can

    • Blanch the garlic. Place the peeled garlic cloves in a bowl of warm water from the kettle for 5 minutes. Then pat-dry the cloves and let cool completely before smashing into a paste.
    • Microwave the garlic. Place the peeled cloves in a small bowl and microwave for 30 seconds. Let cool completely before smashing into a paste.

    I dont recommend roasting the garlic for this sauce in the oven as it will make it sweeter.

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    Instructions For Lemon Butter Sauce Recipe:

    Add 4 tablespoons of butter to a small saucepan. Melt the butter over medium heat. Add the garlic and cook for 1 -2 minutes until fragrant. If it gets too hot, lower the heat to medium-low heat. Add the remaining butter and melt butter. Do not put it on high heat. The garlic will burn and ruin the sauce.

    Remove from heat and add the garlic powder, lemon juice, and parsley. Taste it and add salt and pepper to taste.

    Serve it with your favorite recipes!

    If you have any leftovers store it in an airtight container for up to 4 days. The best part is that it makes enough for at least 2 meals. You can have pizza one night and seafood another night.

    With just a few simple ingredients you can make this easy sauce thats one of our favorite recipes.

    How To Smash Garlic

    Sometimes a recipe, like this one, calls for garlic cloves to be smashed. To smash garlic, take a heavy knife and place the flat side of the blade on the clove. Press down on the knife with the heel of your hand until the garlic has been smashed. This allows the garlic flavor to be a little stronger in the sauce.

    A mortar and pestle is also a great tool to get the peeled garlic cloves smashed. If you never thought you needed a mortar and pestle set, I am giving you a reason to get one. Its one of those ancient, tried, and true tools that have stood the test of time in the kitchen! The mortar is the bowl, and the pestle is the tool, and thats all you need to crush whatever you need ground down.

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    How To Make Roasted Garlic

    When making authentic tzatziki sauce, going the extra mile for roasted garlic is a delicious way to really bring out the flavors.

    Because this is an extra step from purchasing pre-made garlic, you may want to complete this step, plus the next step on prepping and straining yogurt, the day before you actually need the dip. This breaks the recipe down into two days, with prep able to be done the night before if you want and combination the day of.

    What Goes In Garlic Sauce

    Creamy Garlic Sauce

    Some toum recipes call for mayonnaise, but this traditional recipe, adapted from Maureen Abood’s Lebanese cookbook Rosewater and Orange Blossoms is completely vegan, and to me, it tastes far better, while remaining nice and creamy.

    It literally takes 5 ingredients to make, one of which is water! Here’s what’s in this toum sauce recipe:

    • Garlic. I used 1 whole head .
    • Kosher salt. Just 1 teaspoon
    • Neutral-tasting oil. 1 ¾ cup. As much as I love my extra virgin olive oils, for toum, it’s best to use something like a grapeseed oil or sunflower seed oil.
    • Lemon Juice. 1 lemon.

    Plus a little bit of ice water to help during the emulsification process.

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    How To Make Tzatziki Sauce

    | Updated on 2021-04-17

    Looking for the best recipe for Tzatziki Sauce? Learn how to make Tzatziki sauce authentically with fresh oven roasted garlic, thick strained Greek yogurt and delicious diced cucumber.


    Truly authentic Tzatziki Sauce takes a little time to prep. While you could slap all the ingredients together at once and call it a day, taking the time to freshly make garlic and strain excess moisture out of the Greek Yogurt makes all the difference in a traditional, delicious, and Greek approved sauce. Although if you are here wanting an easy recipe, if you scroll to the bottom, I have that version too.

    As far as restaurants are concerned, one of my favorite recipes that is out in the public eye, I have had at the Greek restaurant Zoes Kitchen. I always order extra Tzatzki sauce there, but I also love to make it at home and keep on hand for my own homemade recipes.

    Now my step mom is 100% Greek and asking her to make 5 minute Tzatiki sauce is a sin so this is the way my family makes it traditional, delicious, albeit a little slower than quick simple dips, but full of authentic flavors that will take your recipes to next level restaurant chef quality.

    What Is Falafal Made Of

    There are many variations of the falafel recipe. The one Im sharing is one I learned from my Lebanese parents and enjoyed while growing up. I kept the recipe authentic the way its traditionally prepared in Lebanon. Here are the ingredients youll need:

    • Chickpeas: Use high quality dry chickpeas that come in a bag. Check the expiration date to make sure they are fresh. Do not substitute with canned chickpeas.
    • Fresh herbs: Parsley and cilantro are a must in any falafel recipe. You can do equal parts of both or add more of one kind if you prefer. Make sure the herbs are washed and thoroughly dried.
    • Onion: 1 small onion is all you need. Dont substitute onion powder because the fresh onions add texture, a touch of moisture and extra flavor to the patties.
    • Garlic: Surprisingly, the garlic is not mandatory in this Lebanese recipe, but one garlic does help add flavor. You can substitute garlic powder here if youd like, but I recommend fresh.
    • Flour: You only need two tablespoons for a cup and half of dry chickpeas. The flour helps to absorb the moisture from the herbs and onions and bind it together.
    • Baking powder: This is optional, but I recommend adding it right before baking or frying the falafel. Its a raising agent that helps to give it a light and fluffy texture.
    • Seasonings: Salt and pepper, cumin and coriander.

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    How To Make Tahini Sauce

    This is how my mom and her mom have been making tahini sauce since forever. So I didnt mess with the recipe at all, and Im sharing the classic Lebanese way I grew up eating it.

    As with many Lebanese condiments and recipes though, there is truly an art to this one. So, I recommend starting with the recipe below and adjusting to your taste by adding more lemon juice or more salt. Thats because every jar of tahini will be different and the acidity of lemon juice can also vary.

    To start, place the tahini paste in a large bowl. Add lemon juice, crushed garlic and salt. Make sure to crush, not mince, the garlic. It allows the garlic to mellow out evenly into the lemon juice and eliminates any harsh lingering taste.

    Using a fork or a whisk, start whisking vigorously. It will take a few minutes, and the tahini sauce will evolve as you can see below. After a few minutes, it will become homogenized, lighter in color and thicker.

    Finally, when its well blended, start whisking in some water. I like to add ¼ cup, but you can start with as little as a tablespoon and adjust as necessary. Continue whisking until the mixture is smooth and velvety. Finally, taste and adjust the lemon juice and salt. Its your art

    How To Make Garlic Cream Sauce

    GARLIC SAUCE for Shawarma / Grilled foods – Toum – Easy Blender recipe
    • Step 1: Make the roux In a large non-stick skillet melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for about 1 minute or until lightly golden.
    • Step 2: Add half and half Gradually whisk in the half and half. Season the mixture with salt and pepper. Simmer until thickened, about 1-2 minutes.
    • Step 3: Stir in Parmesan Stir in Parmesan cheese and parsley. The cheese should immediately melt into the sauce. Remove from heat and serve immediately.

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    Cooking Tips For Creamy Garlic Sauce

  • The mincing of the garlic before starting the oil drizzle is crucial. For that you need to make sure of a few things.
  • First of all, use fresh garlic. Dont use the store peeled garlic, frozen garlic or old garlic.
  • If your food processor isnt strong enough to mince the garlic well before adding in the oil, you can use a mortar and pestle.
  • Make sure you use the correct size food processor as this will affect the sauce as well. For todays recipe, you can use a 7-9 cup food processor. If doubling the recipe, youll need the 10-13cup.
  • Make sure you constantly scrape down the sides of the food processor when you are processing the fresh garlic. Your fresh garlic needs to be broken down into a pulp-like consistency. It will keep sticking to the sides of your food processor before it gets to this stage. If you dont do this, you wont get your garlic into a paste.
  • Ensure you add your oil to the food processor slowly. If you do it too fast, then you will risk the sauce not coming together properly.
  • Always alternate the lemon juice during the oil streaming, this will thicken the garlic sauce.
  • Its better to avoid olive oil in this recipe as it can give your Toum garlic sauce a strong flavor. A mild oil such as sunflower oil works great with this recipe.
  • Make sure you read the troubleshooting section!
  • The Best Flavorful Garlic Sauce

    Garlic Sauce is the epitome of sauces in close ranks with all the other sauces and chutneys we make here on the island. Basically a sauce used in our famous bake and shark it now has an island wide appeal and accompanies nearly every Trini dish possible.

    I can’t get enough of this sauce when I’m eating out and I believe everyone has their own spin on it. Some may have a different base like olive oil to start with, but somehow in the end when the emulsion is made it has that distinctive yet very appealing “garlicky” taste we all like.

    Perhaps the sauce was just a local spin on the tartar sauce usually served at those English fish and chips restaurants. We may never know. But, as with most recipes the origins get lost over time and takes on a different persona in different cultures.

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    What To Eat With Tzatziki

    Not gonna lie here, I will eat Tzatziki Sauce right off my fingers, but since that is not a societal accepted thing, here are ways to enjoy this sauce without people looking at you funny.

    • Pita Bread you can use straight up pita bread to enjoy
    • Roasted Veggies I love mixing mine with Roasted veggies Brussels Sprouts, Roasted Tomatoes, Zucchini, all great choices
    • Chicken Make some simple grilled chicken and dial it up
    • Gyros No matter the meat , Tzatziki works as a great alternative to other condiments and is full of flavor
    • Dip in Raw Veggies

    Tips For Making Homemade Falafel

    3 Ways to Make Garlic Butter Sauce
  • Do not use canned chickpeas! Use dried chickpeas and soak them. This is the most important tip when making your own falafel. The problem with canned chickpeas is they are too soft and moist to yield a crispy exterior falafel texture. If you do use canned chickpeas, youll have to compensate for the moisture by adding more flour, which changes the essence of the recipe.
  • Allow time for the mixture to set in the fridge. This time helps the ingredients bind well together and also helps the flavor develop in the mixture so dont skip the resting time in the fridge.
  • Make sure the patties hold well together before frying. The mixture should feel moist and paste-like, but not too wet. It should feel compact before dropping it in the oil. If its not, you may need to pulse it more in the food processor or add an extra tablespoon of flour to the mixture.
  • Use a high smoke point oil for frying. Some olive oils may work for this depending on their smoke point. But to be safe, use an oil meant for deep frying like grapeseed oil, sunflower oil or canola oil.
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