One condiment serving of a rustic French walnut and raw-garlic emulsion, made with olive oil and a little parsley.
2 gGarlic
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1.5 gParsley
15 gWalnuts
1 tspWater
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Pound all the peeled garlic with a tiny pinch of salt in a mortar. Add all the walnuts and pound for 3-5 minutes, scraping the sides, until a thick fine paste forms.
Work in all the water, then add all the olive oil a few drops at a time while stirring vigorously with the pestle. Once the paste holds the oil, add the rest in a thin stream to form a thick spoonable emulsion.
Finely chop all the parsley and stir it into the sauce. Season with black pepper and taste before adding more salt. Scrape all the sauce into one small ramekin as one condiment portion; meat, vegetables and bread are not included.