This is a great mayo, minus the eggs, that can be prepared several days ahead for a BBQ. It consists of garlic, potato, oil and a dash of salt.
If you like mayo, but hate the thought of raw eggs, this is for you; it has exactly the same texture as mayo, with the added garlicky flavor.
- 1 bulb of garlic or 10-12 cloves
- 1 teaspoon of salt (or more to taste)
- 1 baking potato (8 ounces or 250 g.)
- 3/4 cup of corn oil (200 ml.)
- Juice of one small lemon (1 ounce or 25 ml.)
- Peel the garlic cloves and place them with the salt in a mortar and chop the garlic with the salt until the mixture is pasty; alternatively, you could place them in a mini-processor and use the machine. (I am old-fashioned about the garlic believing a mortar is best!).
- Cook the potato (boil or cook in the microwave for 6 minutes) until tender; cool, peel, and cut in chunks.
- Place the mashed garlic in the bowl of a food processor or mixer and add the potatoes. Puree the mixture thoroughly, then add the oil in a very thin stream. Finally add the lemon juice. Run the machine until the mixture looks like mayonnaise.
- Serve with anything, meat, chicken, more potatoes, fries, etc. Keep covered in the fridge for several days.
NOTE: If the oil separates from the mixture, add more potato and mix again in the processor until the texture is restored.
Recipe is adapted from In’am Atallah’s Lebanese cuisine.
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