Sun-dried Tomato Aioli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces, Sun-dried, Wrv | 1 | Servings | |
INGREDIENTS
| Waldine Van Geffen | ||
| VGHC42A | ||
| 1/4 | c | Oil-pk Tomatoes, drained |
| 1 | Egg | |
| 1 | T | Garlic, minced |
| 1 1/2 | t | Dijon mustard |
| 1 1/2 | t | Fresh lemon juice |
| 3/4 | c | Ex-virgin olive oil |
| Salt and fresh ground white | ||
| pepper |
INSTRUCTIONS
Finely chop sun-dried tomatoes in processor. Add egg, garlic, mustard and lemon juice and blend well. With machine running, gradually add oil through feed tube in slow steady stream. Blend until smooth and thick. Season with salt and pepper (Can be prepared 2 days ahead. Refrigerate) Source: Courtyard Cafe and Bar, NYC (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 186mg
Sodium: 166.9mg
Potassium: 139.3mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: <1g
Protein: 7.4g