(Garlic sauce with olive oil and vinegar)
Makes 3 cups
6 cloves garlic
4 medium potatoes boiled and mashed
4 or more large slices of skinless French or Italian bread soaked in water
and squeezed dry
½ cup to ¾ cup good olive oil
½ cup white vinegar
½ cup mashed almonds
Pound the garlic in a mortar with a pestle until mashed. Continue pounding while
adding the potatoes, bread and almonds very gradually, beating until the mixture
resembles a paste. Slowly add the oil, alternately with the vinegar making sure
that each is absorbed. You may now put in a food processor and blend while
continuing to add oil and vinegar. If the mixture is lumpy it should be put
through a sieve. Add salt to taste.
Place in a glass serving dish and chill. Will keep for 1 week. |