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.
Sriracha sauce Racha, Thailand, in the 1930s from the recipe of a housewife named Thanom Chakkapak. Within the United States, Sriracha is associated with a sauce produced by Huy Fong Foods and is sometimes referred to as "rooster sauce" or "cock sauce" Various restaurants in the US, including Wendy's, Applebee's, P.F. Chang's, Jack in the Box, McDonald's, Subway, Taco Bell, White Castle, Gordon Biersch, Chick-fil-a, Firehouse Subs, Noodles & Company, Starbucks and Burger King have incorporated Sriracha into their dishes, sometimes mixing it with mayonnaise or into dipping sauces. Blue Diamond, a leading producer of almond products, markets a Sriracha flavor alongside