Cheryl's Garlic Sauce #68603

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This is great all round sauce; you can thin it broth or vegetable

jucie and make soup; you can thicken it with a can of drained cooked

beans and make a dip or spread; add some chopped veggies and toss

with pasta. Experiment with seasoings - replace the mint with basil,

and the oil with oil packed sun dried tomatoes. Just keep the

proportions the same.

 

 

* Exported from MasterCook *

 

Cheryl's Garlic Sauce #68603

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large lemon -- freshly squeezed,to taste

1 teaspoon salt

6 cloves garlic -- to taste

2 teaspoons balsamic vinegar

light olive oil (by Filippo Berio)

1 pinch mint (dry)

 

Using a heavey duty blender add all ingredients except the oil, turn

blender on and blend throughly, while still on, slowy add a few drops

of oil to start the emulsifiation and then pour very slowly, I mean

very slowly (a very small stream) and blend till yogart texture, and

then add the dried mint and blend for a few seconds.

2 cups

 

Source:

" Cheryl Marie for Recipezaar. "

S(Formatted by Chupa Babi):

" 032905 "

Yield:

" 2 cups "

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- -

 

Per Serving (excluding unknown items): 40 Calories; trace Fat (3.4%

calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber;

0mg Cholesterol; 2137mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit.

 

NOTES : This will go with my recipe for stuffed grape leaves!!!

 

 

Nutr. Assoc. : 0 0 0 0 0 0