|6 to 8 cloves Garlic
1 teaspoon Salt
2 cups or 2 mashed potatoes Breadcrumbs
1/2 cup Olive Oil
1/4 cup Vinegar
|Clean and crush garlic with salt in a mortar. Add either the mashed potatoes or the breadcrumbs. Pound well until a smooth paste is obtained. Add olive oil and and vinegar alternately in very small quantities, stirring the sauce with the pestle. Or, mash potatoes in electric mixer, add garlic paste and olive oil with the vinegar very slowly until completely absorbed. Continue to beat until the sauce is stiff enough to hold its shape. Serve with boiled or fried fish, fried aubergines (eggplant) or zucchini (green squash) and with beetroot salad. Serves 6.