Garlic sauce is similar to mint sauce in that there is more than one definition for it. A garlic sauce can be prepared in a variety of different ways depending on what you are going to serve the sauce with. It can be made into a delicious creamy sauce to go with pasta or a garlic-infused oil to go with fish, drizzled over a salad or even just drizzled on toasted bread.

Garlic butter is also a popular accompaniment to fish and bread, and a dip made from garlic and mayonnaise (aioli) is excellent served with deep-fried seafood.

By preparing a simple roux or white sauce made from cooking flour and butter, then adding milk and simmering until a thick consistency is obtained, you can subsequently transform this plain sauce base into a flavoursome accompaniment that can be served with steak, beef burgers as an alternative to ketchup, or mashed into potatoes for a creamy, garlic mash.

Although garlic has an extremely strong, pungent and spicy taste when gently fried or added raw to foods, on roasting in the oven it turns sweet and will give a completely different flavour to your dishes.

Here we offer you a selection of recipes for garlic sauce that can accompany a wide variety of meals.

Creamy garlic sauce recipe

Ingredients

200ml (7fl oz) of milk
200ml (7fl oz) of chicken stock
2 tbsp of butter
2 tbsp of flour
2 tbsp of freshly chopped parsley
2 crushed garlic cloves
salt and pepper

Method

Melt the butter in a medium-sized saucepan.
Add the garlic and fry gently for 1 minute.
Stir in the flour and cook for 1 more minute stirring continuously.
Slowly add the stock and the milk, stirring continuously.
Bring to the boil and then reduce the heat and simmer, stirring constantly until the sauce thickens.
Add the chopped parsley and mix well.
Season to taste.
Remove from the heat and serve. This sauce goes well with pasta, and can also be topped with Parmesan cheese.

Roasted garlic sauce

Ingredients

1 bulb (head) of garlic
200ml (7fl oz) of heavy cream
55g (2oz) of grated Parmesan cheese
1 tbsp of olive oil
1 tbsp of fresh thyme
salt and pepper

Method

Preheat the oven to 175°C (350°F).
Peel the cloves of garlic and cut each clove in half widthways.
Arrange on the bottom of a glass casserole dish with the cut sides facing upwards.
Drizzle with olive oil and sprinkle with the thyme and black pepper.
Cover with foil and bake for an hour.
Remove from the oven and leave to completely cool down.
Place the garlic halves into a saucepan and mash to form a paste.
Pour in the cream and cook on a gentle heat for 10 minutes, stirring frequently.
Add the cheese and cook until it has melted into the sauce.
Season with salt and pepper and serve with pasta.

Garlic dipping sauce for fish

Ingredients

200ml (7fl oz) of mayonnaise
150ml (5fl oz) of white wine vinegar
55g (2oz) freshly chopped parsley
3 onions, thinly sliced
2 cloves of garlic, finely chopped
1 shallot, finely chopped
salt and pepper

Method
Place all of the above ingredients together in a bowl and mix thoroughly. Season with salt and pepper. Serve with fish on the side of the plate or transfer into individual dipping bowls.

Garlic sauce for meat

Ingredients

2 whole garlic heads (bulbs)
150ml (5fl oz) of vegetable stock
55g (2oz) of unsalted butter
30g (1oz) of caster sugar
salt and pepper

Method

Preheat the oven to 190°C (375°F).
Cut the tops off the garlic heads to expose the bulbs, arrange in a roasting tin and cook for 45 minutes or until the garlic is soft.
Remove from the oven and leave to one side to cool.
Transfer to a saucepan and squeeze the cloves of garlic out of their skins and into the pan.
Season with salt and mash to a pulp with a fork or wooden spoon.
Add the sugar and butter to the pan and cook over a low heat until the mixture starts to caramelise.
Pour in the stock and stir well.
Season with salt and pepper.
Transfer to a gravy boat and pour over roasted meat.

Garlic and basil dip

Ingredients

300ml (½ pint) of olive oil
2 egg yolks at room temperature
1 crushed garlic clove
2 tbsp of torn fresh basil
2 tsp of white wine vinegar
1 tsp of Dijon mustard
pinch of sugar
salt and pepper

Method
Place the egg yolks, garlic, vinegar, mustard and sugar into a blender or food processor. Blend for a few seconds until the mixture turns creamy and pale-coloured. With the processor running slowly pour in the oil and stop when the desired consistency is reached. Stir in the torn basil and transfer to screw-topped jars and refrigerate until required.