Lebanese inspired Garlic Emulsion “sauce” to be served with chicken and parsley salad

 I apologize for not having exact measurements, this is something I do by eye and years of experience

• Garlic *Emulsion “sauce”
• 1 whole Garlic
• Salt
• Lemon Juice
• 1/4 cup (approximately) Extra Virgin Olive Oil (I personally use Omega oil which is a blend of grapeseed, evoo and flaxseed)

Cut garlic into small pieces, then place them in a mortar sprinkle with salt and add a splash of lemon juice, pound with pestle until the garlic is a paste. Transfer the garlic to a small mixing bowl, while constantly stirring SLOWLY add the oil. 

OK I cheated and used my food processor

 Serve with roasted Chicken, Pita bread and a Parsley Salad (see recipe below)

break the chicken into pieces and rip the pita bread into 1/4, place the chicken on the pita with a helping of salad and garlic.

Parsley Salad

• 1 large bunch fresh flat-leaf parsley, leaves picked from the stems, washed and dried well (about 3  cups picked leaves)
• ½ lemon
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• cucumber cut into 1/4
• red pepper finely chopped

Directions:

Put the parsley leaves in a bowl. Squeeze the lemon over the parsley and toss. Drizzle the oil over the parsley and toss again. Add cucumber and peppers. Season to taste with salt and freshly ground black pepper.

*Emulsion:

[ih-MUHL-shuhn]

A mixture of one liquid with another with which it cannot normally combine smoothly — oil and water being the classic example. Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient to another while at the same time mixing rapidly. This disperses and suspends minute droplets of one liquid throughout the other. Emulsified mixtures are usually thick and satiny in texture. Mayonnaise (an uncooked combination of oil, egg yolks and vinegar or lemon juice) and HOLLANDAISE SAUCE (a cooked mixture of butter, egg yolks and vinegar or lemon juice) are two of the best-known emulsions.