A unique use for garlic - an emulsion is made by pounding garlic and progressively incorporating olive oil into it. Used as a condiment with chicken, meat and fish dishes or as a base for souses. This is very hard to do and many times it fails when oil is not drizzled in slowly, almost drop by drop. If you can't be patient, use the quick mayonnaise recipe alternative provided below.

Ingredients:

Equipment:

It is preferable to use the traditional mortar made from the wood of olive trees. These can be purchased in Lebanon and they will last for generations if not abused. Always wash by hand and never put in the dish washer. Occasionally oil the mortar with olive oil to keep it from drying and cracking and it will last you for a very long time. Use exclusively for pounding garlic.

Directions:

1. Mash the garlic and salt together in the mortar until it is a paste. Make sure it is thoroughly mashed or it will be hard to incorporate the oil into it. The salt acts as an abrasive and helps to pulverize the garlic.
2. Add the olive oil slowly drizzling it in, almost drop by drop. With a circular motion incorporate the oil into an emulsion with the garlic. If the emulsion becomes too thick, add a squeeze of lemon juice and incorporate immediately. Then again proceed with the oil. This process could take up to 15 minutes, but if successful the result will be very tasty.

Makes 1 1/2 cups

Keeps refrigerated for up to a week. Keeps in the freezer for up to two months.

Variation (Quick Method):

1. Pound the garlic with the salt into a smooth paste as in step 1 above. Add mayonnaise from a jar and serve immediately. Best served as a condiment with chicken dishes such as Shish Tawook.

Serving suggestions:

1. Serve as a condiment with chicken dishes such as Shish Tawook.