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Recipe Name: Ajo Aceite Garlic Mayonnaise For Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

6 Cloves garlic peeled, whole
1 Egg*
1/2 Lemon, juice of
1 Teaspoon(s) Dijon mustard
1 1/2 Cup(s) Extra virgin olive oil
Salt and pepper
4 Tablespoon(s) Water, room temperature
In a blender, place garlic and egg and blend until smooth. Add lemon
juice and mustard and blend again. With machine running, drizzle in
oil to form 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 tablespoons 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 lightly cooked eggs on the
grounds that the egg may be contaminated with Salmonella, a bacteria
responsible for a type of food poisoning....Healthy people need to
remember that there is a very small risk and treat eggs and other raw
animal foods accordingly. Use only properly refrigerated, clean,
sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and
whites with the shell." Recipe by: MEDITERRANEAN MARIO #ME1A39
Posted to MC-Recipe Digest by Sue <> on Feb 26, 1998

Nutrition (calculated from recipe ingredients)
Calories: 29
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 46.5mg
Sodium: 34.8mg
Potassium: 52.3mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 2g

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