1. Prepare the Garlic

Peel the garlic cloves. If you prefer a milder sauce, you can blanch the garlic cloves in boiling water for a minute or two, then drain them.

2. Soak the Bread

In a small bowl, soak the stale bread slices in 1-2 tablespoons of red wine vinegar until softened, about 2-3 minutes. Squeeze out any excess liquid.

3. Combine Ingredients

In a mortar and pestle (for the most authentic texture) or a food processor, add the peeled garlic cloves and salt.

4. Make the Paste

If using a mortar and pestle, pound the garlic and salt until a smooth paste forms. If using a food processor, pulse until finely minced. Add the soaked bread and continue to pound/pulse until well combined.

5. Emulsify with Oil

Slowly drizzle in the extra virgin olive oil while continuously pounding or blending. Continue until the sauce emulsifies and achieves a creamy, smooth consistency. Add more vinegar if needed to reach desired tanginess and consistency.

6. Season and Serve

Taste and adjust salt and pepper if necessary. The sauce should be pungent, tangy, and rich. Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days. It pairs wonderfully with grilled fish, roasted vegetables, or simply spread on toasted bread.

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Recipes

Zesty Tuscan Agliata: A Garlic Lover's Dream Sauce

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