• 200ml milk
• 50ml cream
• 210ml water
• 80g garlic
• 15-20 anchovies
• 1 tbsp vinegar
• 1 tbsp lemon juice
• 30ml olive oil
• 2 tbsp water
• pinch of salt

1. Place the liquid and garlic into a saucepan and bring almost to the boil
2. Simmer until the liquid has nearly completely evaporated.
3. Blend in a blender with 15 anchovies, a splash of cider vinegar and lemon juice. Pour in your olive oil to emulsify.
4. Add water until it reaches a loose/pourable consistency and season to taste.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey