I never heard anybody called Gullah who lived in Georgia.
Place the garlic in a mortar along with the salt.Using a pestle, smash the garlic cloves to a smooth paste.
(The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)Add the lemon juice to the garlic.Drop by drop, pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
Keep turning your pestle in a slow, continuous circular motion in the mortar.The drip needs to be slow and steady.
Make sure the paste soaks up the olive oil as you go.
Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise.Sweet, soy-glazed grilled eel caramelizes beautifully for this traditional Japanese dish from chef Sangtae Park, served with steamed rice.. Get the Recipe.
Charred Cabbage with Ssamjang Butter.A ripping hot skillet is the secret to the restaurant-worthy char of this cabbage appetizer or entrée from chef Andrew Zimmerman.
An umami-packed, Korean-inspired butter gives it even more dimension.. Get the Recipe.Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman.
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