Photo by Alex Lau, food styling by Susie Theodorou
A punchy raw garlic sauce is the resourceful cook’s secret weapon. When you’re after a low-input, high-impact, wake-up-whatever-leftovers condiment, nothing delivers like a proper fluffy aioli or fiery Lebanese toum. And right now this ajo blanco sauce has our hearts aflutter: rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on, in, and underneath every simply prepared vegetable and protein we’re making this season.