Lemon-Garlic Cream

Name: Lemon-Garlic Cream
Ingredients: Rich Vegetable Stock or Chicken Stock, or water, for thinning; 1 tablespoon rinsed and chopped capers, or Fried Capers; Rich Vegetable Stock or Chicken Stock, or water, for thinning; Rich Vegetable Stock or Chicken Stock, or water, for thinning; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 tablespoon rinsed and chopped capers, or Fried Capers; Kosher or sea salt and freshly ground pepper; 2 tablespoons fresh lemon juice; ½ to ¾ cup olive oil; 1 large egg; 1 tablespoon roasted garlic

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

1 large egg
1 tablespoon roasted garlic
2 tablespoons

Garnish
Gluten-free
Vegetarian

Method

In a blender or food processor, combine the egg, garlic, and lemon juice. With the motor running, slowly add the olive oil to form an emulsion. The sauce should be thick but not stiff (it should still be pourable). Thin if necessary with stock. Stir in the capers and season to taste with salt and pepper. Store, covered, in the refrigerator for up to 3 days.