ALLIOLI (Spanish, about 2 cups)

4 cloves garlic

3 tablespoons fresh lemon juice

coarse sea salt

2 cups extra virgin olive oil

1.In a mortar and pestle, combine the garlic cloves, lemon juice and ½ teaspoon salt and pound to a smooth paste. Add the olive oil, first in single drops, mixing between each drop, then in small drips, then in a thin stream. Do not hurry the process, or the mixture will curdle. Use the pestle to crush and stir, working always in the same direction. You should end up with a greenish, jellylike emulsion.

NOTE: Extra virgin olive oil produces an intensely flavored, dark colored allioli. If you prefer a lighter taste, use a mixture of olive oil with sunflower or peanut oil, or choose a lower grade olive oil. Serve with seafood with black rice.

from Paul Richardson, Rustic Spanish (Williams Somona)