THE BEST GARLIC SAUCE
Not aioli. No, this is better (in my opinion) and healthier too as it does not contain eggs or that much olive oil. Taken from the first Moro cookbook, it's delicious with grilled meats and fish, or just smeared on a slab of good bread. Or, as I did earlier, licked from the bowl of the food-processor.
The garlic is poached in milk which gives it a wonderful sweet flavour, not at all strong.
3 garlic bulbs
enough milk to cover the garlic in a small pan
3 tsp extra virgin olive oil
1/2-3/4 tbsp sherry vinegar
sea salt & black pepper
Break up the garlic bulbs, discarding any woody roots. Put in a small pan, skins on, cover with milk and simmer until the garlic is soft. Drain away the milk, reserving 6 tablespoons, and pop out each clove of garlic into the bowl of a food-processor. Set the motor running, add the milk, olive oil, salt and pepper and sherry vinegar and blitz until you have a smooth puree. Check seasoning and serve. Keeps well in the fridge for a day or so.