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GARLIC SAUCE

Cook the garlic cloves in boiling water for 10 minutes.  Drain and peel the cloves.  Place the garlic cloves, anchovy fillets and capers in a blender or food processor and purˇe.  Stir in the white wine vinegar.  With the motor running, dribble in the olive oil a little at a time until the mixture thickens.  Once the mixture thickens, add the remaining olive oil, 1 tablespoon at a time.  Add the Tabasco sauce, salt and pepper.
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20 garlic cloves, unpeeled
6 anchovy fillets
1 tbsp drained capers
3 tbsp white wine vinegar
2 cups olive oil
3 drops Tabasco sauce
salt, pepper
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10
mn
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10
mn
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Serve with cruditˇs and hard-boiled eggs.
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Provence
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Sauces
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