A simple, traditional Spanish dipping sauce that packs a massive punch.
- 5T Olive oil
- 1t Vinegar
- .25t Course salt
- 2 average garlic cloves
Usually this food is made with a pestle and mortar. I do not know about you, but I do not take one camping! Today, at home, I tried a campers version, using what most of us might have in a tent or camper van. It takes quite a time and is fairly hard work too, but it is well worth the effort.
- Grate garlic into your little bowl
- Add salt
- Mash the grated garlic into the finest possible paste by using the back of your spoon pressed and rubbed against the side of your bowl
- Add the vinegar to your bowl and carry on mashing your garlic, salt and vinegar together
- Now begin to add your oil a little at a time, mashing the garlic mix until it firms up and becomes creamy looking. I use half a teaspoonful of oil at a time, or less, and press the spoon very firmly and rapidly around and around the side of the bowl.
- Repeat, dripping in the oil and madly mashing until you have a reasonable amount of paste.
I find this method does not give a very stiff dipping paste. It is more of a dipping sauce. A pestle and mortar gives fantastic results; did I mention that?
The resulting sauce is delicious and is great when used for:-
- Dipping bread into
- Drizzling onto sushi before rolling them and dipping the sushi into at the table as you eat them.
- Adding to curry just before serving
- Dipping onion bhajis into
- Adding to a marinade, say; lime, ginger and coconut.
- Drizzle over pizza just before, or after cooking
Making this simple food is simply hard work. Remember, nothing worth having comes easy.