This sauce from the Spanish Islands combines the pleasant taste of garlic with the aroma of capers and olives. It can be kept in an ice box for three to four days and is served with everything grilled.
In a hand blender or with a hand blender, first chop the garlic cloves. Add the oil, olives and capers and puree for 2 minutes until a creamy consistency is reached. Add the egg yolks and again beat vigorously to emulsify. Season with pepper and salt.
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Tip: Black or green olives? Find out which you like better and use them!
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