It may scare some of you, but garlic lovers will be excited about transforming 1 whole cup of raw garlic cloves into 1 cup of creamy garlic sauce. But don’t be intimidated: this simple reduction of garlic in a pan of milk creates a sauce that is surprisingly mild—though unmistakably garlicky. And if the whole-cup idea seems too extreme for you, despite my assurance, by all means make this with just 1/2 cup of cloves. At full or half strength, this is delicious with all sorts of vegetables—use it warm with hot vegetables and cold with crudités.

　　

Ingredients

makes 1 cup

　　2 cups milk

　　2 heads garlic cloves, peeled

　　4 bay leaves, preferably fresh

　　1/4 teaspoon salt, plus more to taste

　　1 tablespoon excellent extra-virgin olive oil

　　

Step 1

Put the milk, garlic, bay leaves, and 1/4 teaspoon salt into a 2-quart saucepan. Bring to a boil and cook at a steady boil for 30 to 40 minutes or even more, gradually reducing the contents of the pot to 1 cup.

　　

Step 2

Pour and scrape everything into a wire sieve set over a bowl. Remove the bay leaves, and press and scrape the soft garlic through the sieve, making sure you get every bit of the delicious purée into the bowl.

　　

Step 3

Whisk the sauce until smooth, then whisk in the tablespoon of olive oil and pinches of salt to taste.

　　

Step 4

Reheat the sauce on the stove until warm. Thin it if you wish with milk or cream. Store in the refrigerator.

　　

Good With . . .

Step 5

Asparagus

　　

Step 6

Tomatoes

　　

Step 7

Zucchini

　　

Step 8

Leeks

　　

Step 9

Spinach

　　

Step 10

Just about everything goes with this

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.