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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 1/2 head of peeled garlics,
1/2 spoonful of lemon juice (or of vinegar),
1 sm olive oil, to ambient temperature,
1 pn salt.
To mash the garlic in a mortar until he becomes a puree and to pour the oil
very slowly, always removing in the same sense when he has acquired the
consistency of a mayonnaise, to add the lemon juice (or the vinegar), to
also toss the remaining oil, without stopping to remove, and to season then
with salt.
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