Garlic Dip


1/4 teaspoon sea salt
1 egg yolk (optional)
Juice of 1/2 lemon or to taste
1 tablespoon strained yogurt


Peel the garlic and chop it in small pieces before putting it in a mortar. Add the salt and pound the garlic with a pestle until you have smooth paste.
Whisk the egg in a mixing bow and add the garlic paste. Stir in the lemon juice, then slowly whisk in the olive oil to achieve a creamy aioli; if the dip is not thick enough, add more olive oil, and, if you find the taste too strong, add a table spoon (or more) strained yogurt.
It would be easier to prepare this dip in the blender or food processor, but you will need a larger quantity of garlic for the size of the blender's bowl; double or triple the quantities but keep to 1 egg yolk (if you are using it).
Comments: This is an essential accompaniment to grilled chicken or quail. It is particularly tasty except that it will turn you into a social leper for a good 24 hours after you eat it. Still garlic is reputed to be very health and as long as you share this dip with the people you will spend time with afterwards, you don't need to worry. The traditional garlic dip is made with only garlic, lemon juice and olive oil but it does not rise as well as when you add an egg yolk, so you have the choice to make a proper aioli with an egg yolk.




Eunice Rongo Alias Iamnotachef's picture

I found your version of the Garlic Recipe one of the best, easy to understand and to
translate onto the table and you were left with options on what you could add or leave
out. Great, loved the simplicity of this unique dip. I have surfed other sites for 20 minutes
before I stumble on Foodista. In future I will come here first whenever I need any recipes.
Thanks, Iamnotachef.


1.0 servings


Wednesday, December 16, 2009 - 10:58pm



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