Garlic Sauce (Italian Aglíata)

Aglíata - along with porrata - is one of the most interesting condiments in Italian cooking. The former is prepared with garlic, the latter with leeks. Their existence dates back to ancient Rome. The following version of aglíata is still common today. Aglíata is recommended on boiled or broiled fish, meat and vegetables.

6 cloves garlic
3 oz fresh white breadcrumbs
kosher or sea salt
2 cups extra virgin olive oil
2-3 Tbsp. vinegar
black pepper, freshly cracked

Finely pound the garlic in the mortar. Add the breadcrumbs, which have been soaked in vinegar, then drained and squeezed.

While beating constantly, add in a very slow steady stream of olive oil, a pinch of salt and black pepper so as to obtain a smooth emulsion.