Ingredients
Directions
- 1
Cover the garlic with 1200g of milk and add 50g of cold water.
- 2
Bring the milk mixture slowly to a simmer, then pour it into a sieve and rinse the garlic under cold running water.
- 3
Return the garlic to the pan and repeat this process three more times.
- 4
In a pan, cover the garlic with the 1200g of milk and bring to a simmer.
- 5
Cook until the garlic is very soft and the milk has reduced by three-quarters.
- 6
Remove from the heat and pour into the Thermomix. Blitz on speed setting 8 for 1 minute, then stop the Thermomix, lift the lid, and scrape the sides of the jug.
- 7
Add the gluten-free bread and anchovy fillets, then blitz for a further 1 minute on speed 8 to fully incorporate.
- 8
Remove the plastic cap from the lid and slowly add the olive oil and lemon juice while blitzing on speed setting 8 until fully emulsified.
- 9
Pass the garlic and anchovy sauce through a fine sieve.
- 10
Add the lemon mayonnaise to the garlic and anchovy sauce and mix to fully combine.
- 11
Serve on toasted sourdough with honey and an anchovy fillet.
