Postcard From Spain

Ingredients

6 garlic cloves, peeled and finely chopped

1/2 tsp. fine salt

2 large egg yolks

60ml extra virgin olive oil

100-125ml vegetable oil

Method

1. Put the garlic and salt in a mortar and, using the pestle, grind to a paste. Alternatively, use a large, heavy knife to mash and chop the garlic to a paste.)

2. Put the garlic in a small food processor or blender, add the egg yolks and mix well. With the machine running, slowly add the combined oils, small quantities at a time, until the mixture is very thick.

3. Use immediately, served with crusty bread, or transfer to an airtight container and refrigerate for up to 2 days.

This recipe is from a book called 100 Great Tapas by Pippa Cuthbert, published by Cassell ISBN-10: 1 84403 533 6