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Ingredientes
- 1 lrg Egg
- 1 Tbsp. Roasted garlic
- 2 Tbsp. Fresh lemon juice
- 1/2 c. Extra virgin olive oil to 3/4 c.
- 1 Tbsp. Liquid removed capers Kosher salt Freshly black grnd pepper
Direcciones
- In a blender or possibly food processor, combine the egg, garlic and lemon juice. Blend. With the motor running, slowly add in the extra virgin olive oil to create an emulsion. Don't overbeat. The sauce should be thick but not stiff. Transfer to a bowl or possibly storage container. Stir in the capers and season to taste with salt and pepper. Store, covered and refrigerated, for up to 3 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 195g | |
| Calories 1044 | |
| Calories from Fat 999 | 96% |
| Total Fat 112.94g | 141% |
| Saturated Fat 16.45g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 73mg | 3% |
| Potassium 135mg | 4% |
| Total Carbs 5.46g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.19g | 1% |
| Protein 6.79g | 11% |
