Put all the ingredients (except the water) into a bowl.
Mix well until everything is combined. Add water to thin if required.
If you want a milder garlic flavour, then you can blanch the cloves before using. Put the peeled garlic cloves in a bowl and cover them with hot water from the kettle (not boiling) and leave for 5 minutes. Drain and then crush. You can also soak them in iced water. Make sure you pat them dry before using.
If you have time, remove the green part from the middle of the garlic if there is some. It is the oldest part of the garlic and you want to be left with the freshest, whitest part. The result in a less bitter sauce.
Don't like your breath after eating raw garlic? Try eating some raw fresh parsley, as it acts as a breath freshener.