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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the peeled cloves of garlic in canola oil. Wrap the garlic cloves and oil, tightly, in tin foil. To make the garlic cloves soft like butter, this will take between 30 and 40 minutes. To prevent scorching, add a half teaspoon of water to the tinfoil: this will keep it from browning, however, and the taste won't be quite the same. But it should protect the delicate garlic from burning. | 2. In a blender, place the roasted garlic with the egg, lemon juice, salt, and white pepper. Starting at medium speed, blend for about a minute until the garlic has been fully incorporated into the blend. | 3. Start with a few drops, rising to a drizzle, and add the olive oil. Keep blending for about 5 minutes until the aioli comes together into a thick, white sauce. | 4. Remove to a small bowl and fold in the capers. | 5. Serve chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	6		roasted	-	-	-	-
canola oil	1	teaspoon		39.78	0.0	0.0	4.5
egg	1			71.5	0.36	6.28	4.755
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt	1/2	teaspoon		-	-	-	-
white pepper	1/8	teaspoon	ground	0.888	0.2058	0.0312	0.0064
extra virgin olive oil	1/2	cup		-	-	-	-
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.