lemon-garlic cream
- Categories
- Ckright2
- Yield
- 1 servings
| Measure | 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 |
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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