8 Global Garlic Condiments

In addition to flavoring the main course, garlic brings an appetite-enhancing edge to condiments the world over. Here are eight of our favorites.

Gremolata

Gremolata

Raw minced garlic combines with parsley and lemon zest in this vibrant garnish that cuts through the richness of grilled meats and fish, as well as osso buco, a specialty of its birthplace, Milan.Romulo Yanes
garlic jelly

Garlic Jelly

Boiling garlic with apples yields this mild, sweet British condiment. Its honeylike consistency makes it perfect for drizzling over roast lamb.Romulo Yanes
Lahsun ki Chutney

Lahsun ki Chutney

Garlic is briefly cooked in hot oil to bring out its aroma and temper its heat for this Rajasthani chutney. The bold condiment is served alongside rice or on breads like paratha and roti. See the recipe for Lahsun ki Chutney »Romulo Yanes
Aioli

Aïoli

Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this Provençal sauce, a traditional complement to crudités, poached vegetables, and fish stews.Romulo Yanes
Chiles Anchos en Escabeche

Chiles Anchos en Escabeche

Smoky, dried chiles and sautéed garlic star in this dish, an aromatic pickle to pair with roast pork, adapted from a recipe in Diana Kennedy's The Art of Mexican Cooking (Bantam Books, 1989). See the recipe for Chiles Anchos en Escabeche »Andre Baranowski
Suan Ni Wei

Suan Ni Wei

This spicy-sweet sauce gets a mouth-tingling sauce from Szechuan peppercorns.Andre Baranowski

Chez Panisse Garlic Butter

Chez Panisse Garlic Butter
Set atop a sizzling steak, this restaurant classic melts luxuriously onto the meat. The recipe is adapted from Alice Waters' Chez Panisse Cooking (Random House, 1988).Romulo Yanes

Torshi Seer

Torshi Seer Persian Pickled Garlic
For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft.Romulo Yanes