Romanian garlic sauce (Mujdei)

1. Peel the garlic cloves and pound them to a paste with the salt in a mortar (or grate very finely).

2. Gradually work the oil into the paste, stirring constantly as if making mayonnaise, until you have a creamy emulsion.

3. Stir in 4-5 tablespoons of cold water – traditional mujdei is a thin, pourable sauce.

4. Season with the vinegar and add more salt if needed.

5. Leave for 10 minutes so the garlic mellows slightly.

6. Serve with grilled or roast pork, fried fish, polenta or new potatoes – in a small bowl, spooned over.

Tip: Mujdei is the simplest yet most essential sauce of Romanian cooking: no friptură de porc or fried carp without it. For a creamier version mix in soured cream or yoghurt; for fish it's thinned with fish stock.