Have all your ingredients at room temperature. Pound the garlic in a mortar until it becomes a fine paste. Adding a pinch of salt at the beginning will help give the garlic a ‘grip’ in the mortar. Add the oil slowly but constantly, stirring all the time until the sauce thickens. Mix the lemon juice with a few drops of water and add to the sauce with more salt if necessary. Mix with the potatoes and serve. If the sauce separates rather than emulsifies, it still tastes very good.
© 1995 Frances Bissell. All rights reserved.