Sauce for dipping.
Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds.
Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all.
Finish with pepper and (if necessary) a bit more salt.
The reason for using pure olive oil is to keep the flavor of the oil from becoming
overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil
you can use much less, thereby saving money and getting better flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 499 | ||
Calories from Fat: 497 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.2g | 74 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 35.4g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 52.4mg | 16 % | |
Sodium 3.8mg | 0 % | |
Potassium 39.9mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.1g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 499
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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