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.
Bolognese sauce kitchens was also published. The academy's recipe confines the ingredients to beef cut from the plate section ("cartella di manzo"), fresh unsmoked pancetta ("pancetta di maiale distesa"), onions, carrot, celery, passata (or tomato purée), meat broth, dry white wine, milk, salt and pepper. Nowadays, there are many variations of the recipe even among native Italian chefs, and the repertoire has been further broadened by some American chefs known for their expertise in Italian cuisine. "Ragù alla bolognese" is a complex sauce which involves various cooking techniques, including sweating, sautéing and braising. As such, it lends itself well to interpretation and