too much raw garlic in salsa verde
I'm referring to the Italian kind with parsley, shallots, garlic, olive oil, mustard, cornichons, anchovy. It has a good flavor except the bite is way to strong and sharp. Any ideas on how to cut it or salvage it?
I've not made this type of salsa verde, at least not called as such. Would it completely ruin the other ingredients' flavors to cook the sauce, so that the garlic's bite is mellowed? The only other alternative I can think of is to make more of the same recipe, cutting out the garlic, and mix the garlicky version into it, diluting the garlic's bite hopefully. But, this is tricky, because you might just have some powerful allicin compounds that'd take over as it aged.
Here in northern Italy (torino) the recipe would include fresh soft bread crumbs and plentiful vinegar...Never heard of using mustard..The bread tones down the garlic and the vinegar brightens the whole mix..some old-timers also use finely minced hard boiled eggs or hard salami. Hope this helps...Never cook this, that has nothing to do with original "bagnetto" as it's called here-