This is one of the many variations of mayonnaise-like sauces that circle the Mediterranean world. Tarator in Lebanon and Syria is a thick, mayo-like sauce that relies on pine nuts, garlic, fresh bread, lemon juice and olive oil. It is an excellent dipping sauce for bread, but it is also customarily served with fish. I like it with swordfish, sturgeon, white seabass, shark or tilefish -- any really firm fish will do. This recipe makes about a cup.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 slice of bread, crusts removed
- 3/4 cup pine nuts
- Juice of 2 lemons
- 3-4 chopped garlic cloves
- Salt and pepper to taste
- 1/2 cup olive oil
Preparation:
Wet the bread in the lemon juice and pour into a food processor. Add the pine nuts, chopped garlic, salt and pepper and buzz to combine.
With the machine on high speed, drizzle in the olive oil until the sauce has a mayonnaise-like consistency.
Serve chilled or at room temperature. This sauce holds up 3-5 days covered in the fridge.