Agliata Sauce
A sauce typically prepared in Western Liguria with garlic, egg and oil. It is usually used to dress boiled vegetables (green beans, courgettes and potatoes) and to prepare tasty croutons with Triora’s bread.
Ingredients
1 egg yolk
2 cloves of fresh garlic
Extra-virgin olive oil
Salt
Preparation
Beat the garlic in the mortar until a homogeneous mixture is obtained. At this point add a pinch of salt and start to whisk the egg yolk adding the oil flush, letting it go down very slowly, until obtaining a creamy density that may remind that of mayonnaise.
Sprinkle with garlic or toasted croutons!
