Cooking time

• Peel the garlic cloves, cut them in half and remove the vein. Then put them in a food processor along with the salt. Pulse the garlic cloves finely. Add a table spoon of lemon juice. This dish requires patience and asks you to be very gentle and careful when adding the oil and lemon juice. If you go too fast, you won’t get an airy and nice dip. After a while, add another tablespoon of lemon juice. When you see that a nice airy white ‘mush’ is formed, you can start adding the oil. Alternate lemon juice, oil, and ice water. Add a little bit at a time and let the purée become nice and airy again. Take your time for this, it’s worth it.