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Add a photoServings: 4
Ingredients
- 6 x Cloves garlic peeled, whole
- 1 x Egg*
- 1/2 x Lemon, Juice of
- 1 tsp Dijon mustard
- 1 1/2 c. Extra virgin extra virgin olive oil Salt and pepper
- 4 Tbsp. Water, room temperature
Directions
- In a blender, place garlic and egg and blend till smooth. Add in lemon juice and mustard and blend again. With machine running, drizzle in oil to create mayonnaise. When all oil has been used, remove to bowl, season with salt and pepper and thin to sauce consistency with some of the 4 Tbsp. water. Serve in crock with shellfish dishes.
- Yield: 4 servings
- *RAW EGG WARNING
- The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
- Avoid mixing yolks and whites with the shell."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 24 | |
| Calories from Fat 11 | 46% |
| Total Fat 1.17g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 31mg | 1% |
| Potassium 37mg | 1% |
| Total Carbs 1.8g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.23g | 0% |
| Protein 1.73g | 3% |
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