Garlic soy sauce is a popular Asian condiment made by infusing garlic into soy sauce or fermenting garlic with soybeans. It can be made at home or commercially, and is commonly used in marinades and stir-fry dishes.
Garlic soy sauce is an Asian-style liquid condiment that is flavored at least in part with garlic. There are two main ways to make garlic soy sauce. The garlic cloves can be infused and fermented with the soybeans that form the base of the sauce, or minced and added into a finished product. Fermented garlic sauces are rarer and are generally only commercially available. Infused versions, on the other hand, tend to be much easier and can be made at home with any standard soy sauce variety.
Soy sauce is a very common condiment in a variety of Asian foods. The first sauces were made in China centuries ago, but have since been adopted and adapted by chefs around the world. A traditional soy sauce is made from soybeans fermented in water with molds, salts, and most often grains such as wheat. Garlic varieties incorporate garlic cloves or flavorings in some way, either in fermentation or later as an infusion. Garlic is a common ingredient in many of the dishes that soy sauce is traditionally used with, which makes for a natural flavor combination.
The most complicated way to make garlic soy sauce requires you to control the entire production process. The garlic cloves can be added with the soybeans as they ferment or with the wheat that is added to thicken the beer. With this method, the garlic actually contributes character to the soy sauce batch. Sometimes the final product tastes like garlic, but not always. Garlic that has been fermented often has a very distinctive flavor.
Fermented garlic soy sauces are usually made in small batches, often for home use or small-scale distribution. A garlic soy sauce made in this way often carries a very pungent odor and is usually used sparingly. Flavored beers are popular in some places, but standard soy varieties are by far the most popular commercially.
The most common garlic soy sauces are little more than infusions. They start with the standard soy sauce cooking and the manufacturers augment with garlic cloves or minced chunks. Commercial versions often include particles of garlic in the bottle, which is usually visible as a kind of sediment at the bottom that incorporates when shaken. Making garlic soy sauce at home is often as simple as dipping the chopped chunks into purchased sauce. In most cases, the longer the garlic is infused in the sauce, the stronger its flavor will be.
Garlic and base soy sauce are the only ingredients needed, but more complex iterations can also include thickening agents like brown sugar, oil to help flavors emulsify, or other flavoring agents like citrus zest or pepper. black. Cooks can control the final taste of their concoctions by experimenting with the amount of garlic used, the total soaking time, and any additional ingredients. Garlic soy sauce is a very common marinade for meats and vegetables, but it can also be used as a more general sauce for rice and stir-fry dishes.
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