I got this concept—a velvety smooth sauce flavored with roasted garlic—from colonist cooking luminary Rick Bayless, but all the versions of this recipe on the Web are for enormous amounts of servings and it’s so unnecessary. Here’s a version that serves one or two.
Take like half a head of garlic and separate the cloves. Don’t peel them, but take off any loose papery skin.
Slowly fry the garlic in a small pan with a few tablespoons of olive oil. You want the temperature kind of low so you don’t burn anything; just let them sit there for a good long time, stirring now and then, until the garlic becomes soft and mushy in its skin.
When they’re soft, pour the oil into a blender jar and peel the garlic, then put that in the jar too. Salt generously. Blend it for a while, and when it stops getting any smoother add maybe half a cup of liquid. I use chicken stock, usually, but use whatever’s handy and it’ll be fine, even water works.
Blend it some more, heat it up in your pan a little, and pour it on everything or cook everything in it.