Summertime means that Greek food should be tried on a regular basis. This version of garlic sauce is basically (very) garlicky mayonnaise with ground almonds added for body and texture. It makes a good dip, along with the usual suspects, for pitta bread. It is also supposed to work well as an accompaniment for fish and vegetables.
Planning
| serves: | ~ ½ pint |
| preparation time: | 10 mins |
| cooking time: | n/a |
Ingredients
- Yolks of 2 v. large eggs
- 2 tbs lemon juice
- 1 tbs white wine vinegar
- 5 garlic cloves, crushed
- 8 fl oz olive oil
- Salt & pepper
- 3 ozs ground almonds
Method
Put everything except the olive oil and ground almonds into a food processor and blend for 30 seconds. With the food processor running, add the olive oil in a slow, steady stream. The sauce will thicken. If it seems too thick, slacken it off with a little water.
Transfer the sauce into a storage container or serving dish and stir in the ground almonds. It tastes quite lemony at this stage but read on. Refrigerate for a couple of hours before serving. The almonds will thicken the sauce/dip a little more and the lemony flavour will soften.
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