Roast Garlic Sauce

I adore roast garlic, as a matter of fact any garlic will do, I just love the taste of it. I really love the way it tastes so different depending on how you treat it. The volatile oils in garlic are driven by a number of enzymes that have to be ruptured to cause the strong smell and taste of garlic, so a whole bulb of garlic has very little smell. If you slice a single clove, the smell and taste is released, and if you mince it, it becomes even stronger. If you roast it, you see another cha