Lemon-garlic cream

1 servings

Ingredients

Quantity Ingredient
1 large Egg
1 tablespoon Roasted garlic
2 tablespoons Fresh lemon juice
½ cup Olive oil; to 3/4 cup
1 tablespoon Drained capers
Kosher salt
Freshly black ground pepper

Directions

In a blender or food processor, combine the egg, garlic and lemon juice.

Blend. With the motor running, slowly add the olive oil to form an emulsion. Do not overbeat. The sauce should be thick but not stiff.

Transfer to a bowl or storage container. Stir in the capers and season to taste with salt and pepper. Store, covered and refrigerated, for up to 3 days.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9628 broadcast 07-23-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-07-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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