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.
Peanut sauce Peanuts thrived in the tropical environment of Southeast Asia, and today, they can be found roasted and chopped finely, topping a variety of dishes and in marinades and dipping sauces. Peanut sauce reached its sophistication in Indonesia, with the delicate balance of taste acquired from various ingredients according to each recipe of peanut sauce; fried peanuts, "gula jawa" (palm sugar), garlic, shallot, ginger, tamarind, lemon juice, lemongrass, salt, chilli, pepper, sweet soy sauce, ground together and mixed with water to acquire right texture. The secret to good peanut sauce is "not too thick and not too watery." Indonesian peanut sauce