- 2 head garlic
- 1/4 cup flavorful liquid
- olive oil
- juice of 1/2 lemon
- The garlic is most easily roasted in a microwave. Remove the paper outside of two heads of garlic, but leave whole. Cut of a little of the tops to expose the insides of the cloves. Put them in a measuring cup or microwave-safe dish, drizzle with a little olive oil, pour on 1/4 cup liquid (I used water with 1/2 teaspoon of Osem PArve Pesach vegetable broth, but you can use what you want. Cover and zap for about 3 minutes or until garlic is tender. Squeeze the garlic out of the peels -- it will plop right out, and proceed as follows depending on whether you make it by hand or in a mini food processor. (The quantities aren't large enough to use a regular blender or food processor.)
- To make it in a mini-processor: Put the peeled garlic in the processor with one egg yolk and a pinch of salt, and whir until chopped and combined. With the motor running, drizzle in 1/2 to 3/4 cup of olive oil -- as much as it will take before breaking. Remove and mix in the lemon juice.
- To make it by hand: Smash the peeled garlic with some coarse salt with the side of a chef's knife or cleaver. Using the blade and the side of the knife, work into a puree. Transfer to a bowl and mix in an egg yolk. Slowly drizzle in up to 3/4 cup of olive oil It will be easier to see that the sauce is not breaking up if you are doing this by hand. Stir in lemon juice.
- The quantity given here makes just under a cup, and as one of many dips it was enough for 14. By itself, I would say it serves 4-6, depending on how you use it. It is delicious with all kinds of veggies, especially cold or room temperature steamed ones. It would also go well as a side sauce with boiled or roast chicken, or with fish. You can also spread it on fish fillets before baking quickly in a hot oven.