Poached Garlic Sauce

Name: Poached Garlic Sauce
Yield: Serves 4
Cuisine: Spanish
Ingredients: 3 garlic bulbs; enough milk to cover the garlic in a small saucepan by at least 3 cm; enough milk to cover the garlic in a small saucepan by at least 3 cm; ½–¾ tablespoon sherry vinegar; 3 teaspoons extra virgin olive oil; sea salt and black pepper; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

We ate this sauce alongside a delicious steak in Bilbao, and back at Moro we have had equal success serving it with lamb. For this recipe a great deal of garlic is poached in milk, which gives the garlic a sweet, mellow and fragrant quality which is rather unusual.

Ingredients

3 garlic bulbs
enough milk to cover the garlic in a small saucepan by at least 3 cm
3

Europe
Spain
Bilbao
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

Break up the bulbs of garlic, discarding any woody roots, and simmer, skins on, in the milk for about 20 minutes or until the flesh inside is soft. Drain the rest of the milk away bar 6 tablespoons and put the garlic through a mouli or squeeze out the soft centre of each clove and mash to a purée. Add the reserved milk to thin it slightly, then stir in the olive oil and sherry vinegar. Season w