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
Béchamel sauce the sauce, and was brought to France by the chefs of Catherina de' Medici in 1533. Louis de Béchamel, Marquis de Nointel, was a financier who held the honorary post of chief steward to King Louis XIV. This sauce was prominent in Italian cooking texts of the Renaissance as "salsa colla", but was renamed much later in "Le Cuisinier François", published in 1651 by François Pierre La Varenne (1615–1678), "chef de cuisine" to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the "Cuisinier François" ran through some thirty editions in seventy-five years. The sauce originally was a