"Combine the garlic and the nuts in a blender or food processor and
puree.Add the potatoes, and puree. Pour potato mixture into a bowl and,
using a wisk, beat in the lemon juice, a bit at a time. Gradually add the
olive oil in a thin stream while continuing to beat so oil combines with
potato mixture. When oil has been absorbed, add the egg and beat well.
Giovanni de Bourbon- Sicily, French Vogue Note: If you omit the raw egg,
you still get a nice sauce."
This came from a lady who uses this sauce for pommes frites she eats in
Amsterdam.
Posted to EAT-L Digest by MiKicks@AOL.COM on Feb 20, 1998
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