|half head of peeled garlics,|
|half spoonful of lemon juice (or of; vinegar),|
|1 small||of olive oil, to ambient temperatur; e,|
|a pinch of salt.|
To mash the garlic in a mortar until he becomes a puree and to pour the oil very slowly, always removing in the same sense when he has acquired the consistency of a mayonnaise, to add the lemon juice (or the vinegar), to also toss the remaining oil, without stopping to remove, and to season then with salt.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000