This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles' Jar restaurant and is part of a modern Hanukkah menu.
Recipe information
Yield
Makes about 1 cup
Ingredients
1 to 2
garlic cloves, smashed and peeled
Zest of 1 large lemon (about 2 teaspoons)
1
/2 teaspoon kosher salt
1
/4 cup fresh lemon juice
1
teaspoon sherry vinegar
1
/4 cup water
1
teaspoon sugar
1
/2 cup canola oil or other neutral salad oil, such as walnut
Salt and freshly ground pepper to taste
Need to make a substitution?
Preparation
Using a mortar and pestle, grind or crush garlic, lemon zest, and salt into a fine paste. Combine lemon juice, vinegar, water and sugar. Add to the garlic paste and then whisk in oil slowly; adjust seasoning to taste.