Yield: 8 Servings
|¼||Lemon; juice of|
submitted by: LeiG@...
from: The wonderful world of Cooking This sauce is used to accompany hot or cold fish dishes.
Crush garlic in press or mortar. Add oil gradually, beating in until a thick heavy paste is formed. Add salt and egg yolks. Continue beating.
Add juice of lemon slowly while beating. yield 1½ cups Lei Gui, Bronx, NY, USA
Recipe Archive - 12 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .