Sauce ail, garlic sauce, Mauritian cuisine, cooking and recipes from Mauritius

Sauce ail (Garlic sauce)

Ingredients:

1 tablespoon finely crushed garlic cloves
50 ml of hot water
100 ml of white vinegar
100 ml of cold water
1 tablespoon honey

1 tablespoon finely chopped spring onions
1/2 teaspoon salt

Method:

Mix honey in 50 ml of hot water until well dissolved.
Add vinegar followed by crushed garlic. Mix thoroughly until well blended.
Add 100 ml of cold water, salt and finely chopped spring onions.
Mix well. Leave to stand for one hour at least before serving.
Can be put in closed jars and stored in fridge to be used as and when required.

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