Ingredients:

•  6 to 8 cloves fresh garlic

• 1-teaspoon salt

• 1-cup mashed potatoes or fresh white breadcrumbs (moistened and squeezed dry)

• 1/2 cup olive oil

• ¼ cup lemon juice

• 2 tablespoons wine vinegar

Directions:

• Mortar and Pestle:

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, lemon juice, and vinegar alternately in very small quantities, stirring the sauce with the pestle.

•  Electric Mixer:

Crush garlic with garlic press; mix potatoes or breadcrumbs with garlic and salt in bowl with electric mixer, adding olive oil with the lemon juice and vinegar very slowly until completely absorbed. Continue to beat until the sauce is stiff enough to hold its shape.

•  Blender:

In an electric blender, blend garlic, salt, lemon juice, and vinegar; add mashed potatoes or breadcrumbs. Add olive oil slowly. If mixture is too thick to blend, add one tablespoon of water at a time

Serve with broiled or fried fish, fried eggplant or zucchini and with cooked beets and beet greens.

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