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I use this as a sweet-sour dipping sauce, a salad dressing, and even a drizzle over cheese plates. It goes particularly well with anything involving goat’s cheese, apples, pears, hazelnuts, and/or almonds. When the season turns colder, roasted salt-and-peppered potatoes pair well, too. |
I’ve made this by hand in the past, but prefer the creamy and glossy consistency achieved with a stick blender or in a food processor. |
1 small garlic clove, crushed
Fine sea salt
60 g membrillo (quince paste)
80 ml extra-virgin olive oil
Scant 1 tablespoon freshly squeezed lemon juice, plus more if needed
1 tablespoon crème fraîche, plain yoghurt, or sour cream
Sprinkle the garlic with ¼ teaspoon salt, then chop it into a paste. Combine in a bowl with the membrillo and puree with a stick blender or in a food processor. Slowly drizzle in the oil, and then the lemon juice, continuing to blend. Add the crème fraîche, taste, and add more lemon juice or salt, if needed. Use immediately or store in the refrigerator for up to a week.
MAKES ABOUT 160 ML