EATING WELL'S SWEET GARLIC " MAYONNAISE"
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce is thick and creamy and marvelous on vegetables or meats. It also makes a tasty sandwich spread. Cook time is actually processing in a blender.
Provided by Sheynath
Categories Lactose Free
Time 7m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place garlic puree in a blender. With the motor running, gradually drizzle in the oil in a very fine stream.
- When the mixture is fully combined, add salt and pepper to taste.
- Add lemon juice and/or Dijon mustard to taste, depending on what you plan to use the sauce for.
- Keeps in the refrigerator for a week.
Nutrition Facts : Calories 335.2, Fat 36.1, SaturatedFat 5, Sodium 2.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.1, Protein 0.7
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