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| All I Oli (Oil And Garlic Sauce)
4 or 5 cloves garlic
1 cup or more of olive oil
salt |
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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 barbecued meat.
This recipe originated in the Spanish state of Catalonia.
Contributor: Spanish Regional Cookery by Anna MacMiadhachain
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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