Ingredients
- 1/2 pound boiling potatoes -- peeled
- 1/2 cup fresh bread crumbs (white bread) -- crusts removed
- 6 large garlic cloves -- crushed
- 1 egg yolk
- sea salt to taste
- 1/2 teaspoon ground white pepper, or to taste
- 1/3 cup red-wine vinegar, or more to taste
- 3/4 cup extra virgin olive oil
Instructions
- Fill a large saucepan with lightly salted water and bring to a boil. Cut
- the peeled potatoes into halves or quarters, add to the boiling water, and
- cook 15 minutes, or just until just tender. Drain.
- Push the potatoes through a potato ricer or food mill into a large mortar
- or bowl; add the bread crumbs, garlic, egg yolk, salt and pepper. With a
- pestle or wooden spoon, pound until fairly smooth and well mixed.
- Gradually add the vinegar and then the olive oil, pounding constantly,
- until the sauce is thick. Add more vinegar and olive oil if needed.
- Serve immediately, or refrigerate in an airtight container for up to 3
- days.