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
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.
