\nSummertime 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.\n<\/p>\n
| serves:<\/td>\n | \n~ \u00bd pint\n<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n10 mins\n<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \nn\/a\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\n\nPut 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.\n<\/p>\n \nTransfer 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.\n<\/p>\n<\/div>\n |