Hey ALCRegular, don't buy it! make it!
Whenever I go to visit my my friends, it is required that i whip this up it has replaced onion dip on Sundays during football season, this is my best approximation, but still pretty basic.
12 cloves of garlic, chopped
1 tsp. salt (koser or sea preferred)
1/2 tsp. water
1 cup olive oil (good stuff, don't be a cheap-o!)
juice of half a lemon
Mash the garlic with the salt, by adding the salt, the garlic will form more of a paste, when it forms a smooth paste, add in the water and continute to mix, the slowly start drizzling the oil in. Its best (classicly) if you have a mortar & pestle to do it, but I'm sure you could improvise. The key is to form an emulsion (I'll spare the food science lesson, but its like making mayo) which is a thick and creamy mixture. About halfway through the oil, add the lemon juice, then go back to a slow stream of oil. If it just doesn't seem to be coming together, that's ok, the taste is the same, just not the texture, to try and thicken it up, a chef from Florence I worked for told me that you can add bread to this sauce to help give it more body, however, you then MUST add chopped parsley...why? I dunno, we cooks are whacky like that.
L-188~ I just got home, I'll try and dig up some recipes! I didn't forget.
[Edited 2004-09-03 04:28:18]
"I have a favorite dish, which tends to change daily depending on my mood, or whether I have a hangover, or whether it's