This Catalan-style garlic sauce is great for summer days because it contains no eggs, so it can’t go bad in the heat.
Total Time: 10
Yield: about 3/4 cup
- 4 large cloves garlic, peeled
- 1 teaspoon sea salt
- 1/2 cup extra-virgin olive oil, divided
- Juice of 1/4 lemon
If you have a mortar and pestle, crush the garlic and salt until you have a fine paste. Otherwise, use a small food processor to blend these two ingredients. Transfer garlic to a nonreactive bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly to form an emulsion. Whisk in lemon juice, then slowly drizzle in remaining oil, whisking constantly.