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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small pot, bring vinegar to a boil, then stir in salt until dissolved. Add garlic cloves, stir for about 1 minute, then remove from heat. Allow to steep - covered - for 10 minutes. | 2. Drain vinegar from garlic and discard. Add garlic cloves to a food processor and process until finely chopped. Scrape down the sides using a spatula. | 3. While the food processor runs, drizzle in olive oil. Stop to scrape down the sides using a spatula if needed throughout the process. Resume processing, this time gradually adding vegetable stock. | 4. Gradually add the lemon juice while running the food processor. The mixture will start to turn white. Continue processing, scraping down the sides as needed, until the mixture has the consistency of whipped egg whites. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	8	ounces	peeled	201.7333	0.0	44.88	1.1333
kosher salt	1	tablespoon		201.7333	0.0	44.88	1.1333
white vinegar	1	cup		42.84	0.0952	0.0	0.0
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
vegetable stock	4	tablespoons	unsalted	201.7333	0.0	44.88	1.1333
lemon juice	4	tablespoons		13.42	4.209	0.2135	0.1464

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