Quince-Garlic Mayonnaise

ngredients:

1 C ripe quince, peeled and cored
4 cloves garlic, peeled
1/2 tsp.salt
1/2 C fruity olive oil

A little lemon juice if needed for tartness
Blanch the fruit in boiling water for 2-3 minutes. Set aside and allow to cool. Mash the garlic and salt together in a large wooden bowl with a pestle until a thick, smooth paste is formed. This will take a little work and 3-4 minutes.

Add the cooled fruit and work with the pestle until it becomes a smooth paste. Add the olive oil very slowly a few drops at a time, while stirring with the pestle just as if you were making mayonnaise. Continue adding the oil until it is all incorporated. Now is the time to add a little vinegar or citrus juice. If your thinking about using the blender, forget it. To form the proper emulsion the garlic and fruit must be worked into a smooth paste, which cannot be done with a blender

This recipe for an eggless, fruit-thickened garlic mayonnaise was given to me by George Stoyanoff , a wonderful baker, who along with his wife Lena ran Stoyanof's restaurant for many years. Although George is Russian the sauce has Spainsh roots. Quince is the traditional fruit used to thicken this sauce but I find mango or apricot work equally well with the addition of some lemon or vinegar to achieve tartness.