RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4859
View Recipe |
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Recipe Name: |
Sun-Dried Tomato Aïoli - Copy |
Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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Course: |
Appetizer |
Used in Baskets: |
No |
Base: |
Egg |
Kosher: |
Pareve |
Ethnicity: |
American |
Kosher for Passover: |
Yes |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
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Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.52
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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Directions:
Pound the garlic in mortar and pestle with 1/2 teaspoon salt, until smooth. Mix in the prepared potato if using.
Beat the egg yolks with an electric mixer until smooth.
Add the oil, a few drops at a time, continuing to beat on high speed. Add half the oil in this manner. Then add the rest in a steady stream. The mayonaise will be very thick.
Mix in the garlic on low speed.
Transfer to a bowl and add the lemon juice and pepper.
Divide aioli in half. Blend the tomatoes to half, then mix this with the plain aioli.
Food processor method:
Use one whole egg rather than 2 yolks. Continue as above. |
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Nutrition per Serving: |
Calories: |
253 |
Total Carbs: |
9.5 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
22.2 |
Protein: |
7.20 |
Fiber: |
0.00 |
Sodium: |
0.75 |
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