Garlic sauce a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, "alla pizzaiola" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Toum is a garlic sauce common to the Levant. Similar to the Provençal aioli, it contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. Garlic sauce Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically
Sauce ravigote Sauce ravigote Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette. Many other preparations pass under the term "ravigote", but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs: "ravigoté" connotes "reinvigorated", "freshened up". It is generally served with mild flavored proteins or those that have been boiled or poached, such as