Beat the eggs in an electric blender or with a hand-held electric whisk
Remove the interior shoots from the garlic then chop up.
Add the the drops of oil, one by one at first, then add the garlic and continue to blend.
As the mixture thickens, pour in small amounts of oil and continue blending until there is no oil left to add
Next, thin the sauce by adding the vinegar and water
Season and blend for a few more minutes to obtain an even consistency.
From "the top 100 Tapas of Spanish cuisine"
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 79 (43%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 372.2mg||115 %|
|Sodium 8464.9mg||292 %|
|Potassium 481.9mg||13 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 7.8g|
|Protein 17.2g||25 %|
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Calories per serving: 184
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