2 garlic cloves
2 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 tablespoon olive oil
1/2 teaspoon Dijon−style mustard
Salt and pepper, to taste
Yield: 2 servings
In a small saucepan boil the garlic in 2 inches water for 15 minutes, or until it is tender, and drain it. In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste, whisking until the mixture is thickened slightly. Add the oil, drop by drop, whisking, and whisk the vinaigrette until it is emulsified. Makes about 1/2 cup.
Per Serving: 136 Cal (89% from Fat, 2% from Protein, 9% from Carb); 1 g Protein; 14 g Tot Fat; 3 g Carb; 0 g Fiber; 23 mg Calcium; 0 mg Iron; 8 mg Sodium; 26 mg Cholesterol
2 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 tablespoon olive oil
1/2 teaspoon Dijon−style mustard
Salt and pepper, to taste
Yield: 2 servings
In a small saucepan boil the garlic in 2 inches water for 15 minutes, or until it is tender, and drain it. In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste, whisking until the mixture is thickened slightly. Add the oil, drop by drop, whisking, and whisk the vinaigrette until it is emulsified. Makes about 1/2 cup.
Per Serving: 136 Cal (89% from Fat, 2% from Protein, 9% from Carb); 1 g Protein; 14 g Tot Fat; 3 g Carb; 0 g Fiber; 23 mg Calcium; 0 mg Iron; 8 mg Sodium; 26 mg Cholesterol
