I'd like regular ancestral cooking emails!
Here’s the non-egg garlic mayo (aka allioli) in progress! I’m reading from ‘Honey from a Weed’, a book I have completely fallen for.
It goes on to says this precise method is also used in Languedoc as a sauce for snails.
We didn’t eat it on snails, but atop home-made burgers and I roasted the garlic first to soften its flavour.
There are more adventures afoot with this sauce as a base. Perhaps capers or some anchovies? And apparently it’s traditional to fry some bread and then pestle (is that a verb: to pestle?!) it in with a big bunch of parsley.
My arm muscles are going to get a workout!