** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a small saucepan boil the garlic in 2 inches water for 15 minutes, or until it is tender, and drain it.
2. 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.
3. Add the oil, drop by drop, whisking, and whisk vinaigrette until it is emulsified.
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Dietary Notes:
This recipe is low-sodium with 6.75mg per serving and low-cholesterol with 2.75mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Garlic, Fructose Malabsorption, Mustard, Olive Oil allergies.
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