Garlic Sauce


  1. Peel the garlic cloves and remove the internal germ
  2. Heat the milk and boil the garlic for about 10 minutes
  3. Drain everything and place in a mortar together with the coarse salt
  4. Crush for a long time until you obtain a soft paste
  5. Add the extra virgin olive oil slowly until you obtain a smooth sauce with the pestle
  6. Serve the garlic sauce with fish soups, boiled meats, cold roasts and salads.                                                              

           by “Cooking with oil….” – Food Editore srl


4 cloves of garlic

200ml of milk

8 tablespoons of extra virgin olive oil

coarse salt to taste