I will never make this sauce as well as my father—his is out of this world. On a recent visit, I watched him patiently peel and prepare garlic cloves, one after another after another… then a few dollops of yoghurt, a dollop (and a bit) of mayonnaise, and finally some grated cheese. Paradise. This recipe is my adapted version of a family classic.
If you are craving the superlative juxtaposition of strong garlic, salty cheese, and thick yoghurt, this sauce is for you. Use this as a vegetable dip, a salad dressing, a sauce for falafel, or as a topping on warm arepas.
NB: the sauce improves over time as the flavours blend and harmonize.
1 cup thick plain yoghurt
⅓ cup minced garlic (ad gustum)
½ cup mayonnaise
75 grams sharp, salty pecorino, very finely grated on a microplaner
Combine and store in an airtight container in the refrigerator.
Yield: approximately 2 cups
