| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lebanese |
Lebanese, Sauces |
1 |
Servings |
INGREDIENTS
| 4 |
|
Bulbs of garlic, peeled |
| 1 |
c |
Lemon juice |
| 1 |
ts |
Salt |
| 3 |
c |
Puritan oil (up to 4) |
INSTRUCTIONS
Put in blender (NOT a food processor) and blend until smooth on medium. Add
in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend constantly
on about medium. It should become like a thick white mayonnaise
consistency. Store in refrigerator in a glass container. Serve with meats,
as a seasoning in salad dressings or on pocket bread sandwiches. This is a
tricky recipe. Sometimes it "breaks". That is, it stays thin instead of the
mayonnaise consistency. The flavors remain the same. If it separates in
storage, just stir or blend again. (Sister-in-law of Jean Andrews)
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 19, 1997
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