22 September, 2018
I had this sauce at a wine tasting in Provence, served along the fantastic rosé wines. The taste is not very strong, so it’s really ok to have it in public! After the wine tasting event we bought a few bottles of wine and a small jar of the sauce and it disappeared pretty quickly. So I tried to recreate it by roasting the garlic in the oven, and I failed! Well, I made a nice dip, but it was not what I was looking for. My family was disappointed.
It took me over a year to figure out that the garlic needs to be boiled in water and not roasted. Not that I was thinking about it for a year, don’t take me wrong. But I was making humus and the recipe called for cooking the chick pees and garlic in water. The recipe for humus didn’t turn out to be what I was looking for (still looking for a perfect one!), but it made me realize how to make the sauce. And if you know that you should boil it and not roast it, it turns out to be very simple to make!
- 1 garlic head
- 1 tea spoon olive oil
- Peel the garlic (that's the hard part, but I promise it's the only one)
- Place it in a pot full of salted water
- Cook around 20 minutes on medium heat - until soft
- Take out the garlic and mash it with a fork. Add olive oil and salt.
- If the taste is too strong you can add some of the water it was cooking in (a spoon max) and mix again.
- Serve over crackers or if you are as crazy as me, on pâte brisée (shortcrust pastry) cut into spoons (using a cookie cutter specially made for me by my awesome husband) and baked until golden.
- Some pepper on top of the sauce works really well too.