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.
Suprême sauce In many cases, chefs also choose to add finely chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in "Larousse Gastronomique" or by Auguste Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic French cuisine. It is possible to make a similar sauce to pass for "sauce suprême" by taking béchamel sauce (a classic mother sauce made with butter, flour and milk), with a poultry stock (effectively a shortcut to making a "velouté" by combining the roux and stock elements) and butter. "The Cook's Decameron" suggests the following recipe: the sauce