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Categories:Viewed: 10 - Published at: 2 years ago
Ingredients
- 6 clove garlic, minced
- 1 medium egg whites
- 1 juice of lemon
- 1 pinch salt
- 1 cup canola oil
- 1 tbsp ice water
Method
- Blend the garlic, salt and 1/4 of the lemon juice for 1 minute in a blender.
- Using a spoon, scoop the sides of the blender with 'all over the place' garlic bits.
- Add the egg whites, blend for 30 seconds.
- Pour a small amount of oil slowly and blend for 30 seconds.
- Pour a small amount of lemon juice and blend for another 30 seconds.
- Repeat this alternating process until you've used up all your oil and lemon juice.
- Remember to do it slowly, otherwise the emulsion might not work.
- Your mixture should emulsify.
- To make it have the consistency of mayonnaise, add 1 tbsp of ice cold water.
- Store in the fridge in a covered container for about 1 hour to let the garlic flavor set.
- Serve with pita, as dip for fries, chips or fish fillets or salad dressing.
- Can be stored for up to 2 weeks.
