EATING WELL'S SWEET GARLIC " MAYONNAISE"
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce is thick and creamy and marvelous on vegetables or meats. It also makes a tasty sandwich spread. Cook time is actually processing in a blender.
Provided by Sheynath
Categories Lactose Free
Time 7m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place garlic puree in a blender. With the motor running, gradually drizzle in the oil in a very fine stream.
- When the mixture is fully combined, add salt and pepper to taste.
- Add lemon juice and/or Dijon mustard to taste, depending on what you plan to use the sauce for.
- Keeps in the refrigerator for a week.
Nutrition Facts : Calories 335.2, Fat 36.1, SaturatedFat 5, Sodium 2.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.1, Protein 0.7
EATING WELL'S SWEET GARLIC PUREE
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.
Provided by Sheynath
Categories Lactose Free
Time 50m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 2
Steps:
- Separate and peel the cloves of garlic from all three heads. Smash the peeled cloves to lightly crush.
- Add smashed garlic to the stock in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered for 25 minutes.
- Transfer garlic and stock to a blender or food processor and process until smooth.
- Store tightly covered. Keeps in the refrigerator for 2 days. Freezes for up to 6 months.
Nutrition Facts : Calories 25.6, Fat 0.2, SaturatedFat 0.1, Sodium 67.2, Carbohydrate 5, Fiber 0.3, Sugar 0.2, Protein 1.4
JAPANESE SWEET MAYONNAISE
Make and share this Japanese Sweet Mayonnaise recipe from Food.com.
Provided by Diana Adcock
Categories Japanese
Time 5m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Whisk together all ingredients and serve with veggies or shrimp.
Nutrition Facts : Calories 29.6, Fat 0.6, SaturatedFat 0.1, Sodium 438.1, Carbohydrate 6.2, Fiber 0.9, Sugar 4, Protein 0.7
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