Dip Salsa bi Toom

posted by Maree 11-09-100 6:00 AM

Salsa bi Toom
From the Lebanese Mountain Cookery Cookbook by Mary Laird Hamady..

1 egg yolk
1/4 cup fresh lemon juice
1 tsp. salt
10 cloves garlic crushed
1/2 cup olive oil
1 cup mashed potatoes

Beat yolk, lemon juice, salt and garlic in a blender for 30 seconds. Turn on the blender again and pour in the olive oil in a thin stream. It will all thicken up gradually. Add the mashed potatos and blend until smooth. It will be thick like mayonaise. Serve with grilled chicken.

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