Peel the garlic cloves and remove the internal germ. Heat the milk and boil the garlic for about 10 minutes. Drain it and place it in a mortar together with the coarse salt (alternatively you can use a jerky mixer).
Pound for a long time to obtain a soft dough and add the oil, making the sauce homogeneous with the pestle.
Serve the garlic sauce accompanying it with fish soups and typical dishes of French Provencal cuisine and the entire southern French coast. This sauce is also excellent with boiled, cold roasts or salads.
by – cucinare con …. l’OLIO – FOOD EDITORE srl – via Bordoni 8, 20124 MILAN – 2006
