Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Course
condiments
Cuisine
Middle Eastern
Ingredients
2clovesgarlic, crushed in a mortar and pestle with ½ teaspoon salt
2large egg whites or 1 large egg
1cup250 ml oil
1tablespoonlemon juice
1tablespooncold water
Instructions
Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
Whisk together the garlic paste and egg until well blended.
Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.
Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated.
Add the cold water and mix until smooth and creamy.