A sauce of garlic and oil. This version contains no eggs so it can't go bad in the heat.
Ingredients (serves 4)
- Crush garlic and salt until you have a fine paste using a mortar and pestal, or use a food processor.
- Transfer garlic mixture to a nonreactive bowl. Drizzle in 1/4 cup of the oil, whisking to make an emulsion.
- Whisk in lemon juice, and then drizzle in the remaining oil, whisking constantly. Makes 3/4 cup.