Es una mayonesa con ajos. Acompaña carne del tipo de la del cocido, o lengua, etc. También se sirve para acompañar el bacalao hervido o un plato de patatas y verdura (alcachofas, puerros, nabos, zanahorias, etc.) 1.ª manera Se hace una mayonesa espesa, como va indicado anteriormente (receta 94, 1.ª fórmula).
Aparte, en un mortero, se machacan unos 3 dientes de ajo con algo de sal (para que no se escurran del mortero). Una vez hechos puré, se les va añadiendo la mayonesa poco a poco y se sirve. 2.ª manera Se machacan en el mortero 3 dientes de ajo con un poco de sal, como anteriormente; una vez hechos pasta los ajos, se les añade 1 o 2 yemas de huevo, y después, poco a
poco, aceite para ir haciendo una mayonesa. AI final se le agrega vinagre o zumo de limón y 1 ó 2 cucharadas soperas de agua templada.
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