Garlic sauce in various cuisines. Mujdei is a spicy sauce in Romanian cuisine made from garlic cloves crushed and ground into a paste, salted and mixed with water and vegetable oil. Sunflower oil is almost always used. Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Ta'leya is a garlic sauce in Egyptian cuisine made by frying garlic and adding vinegar and spices.
A.1. Sauce crushed orange purée, dried garlic and onions, spice, celery seed, caramel color, and xanthan gum. The original sauce included more expensive malt vinegar, molasses, and marmalade in its ingredients. A.1. was the subject of a trademark dispute between then-owners RJR Nabisco and "Arnie’s Deli", which was producing its own recipe condiment under the name "A2 Sauce". In 1991, the United States District Court of Connecticut found in favor of Nabisco. Some slogans for A.1. include: A.1. Sauce A.1. Sauce (formerly A.1. Steak Sauce) is a brand of steak sauce Kraft Foods produces. Sold from 1831 as a condiment for meat