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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Ingredients: 4 or 5 cloves garlic 1 Cup(s) or more of olive oil |
Directions: Peel the garlic and pound it in a mortar with 1/2 level teaspoon of salt.
When it becomes a fine paste gradually drip in the olive oil, stirring all
the time. If the mixture does not thicken, or starts to separate, add a
small piece of bread and pound into the sauce. A little cold water may be
added at the end to dilute it.
This sauce is served with many meat, fish and vegetable dishes in
Catalonia, and particularly with barbacued meat.
The recipe originated in the Spanish state of Catalonia. |
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