Di: Patrizia Rennis
Inserire in un contenitore a bordi alti prima l’uovo, gli spicchi di aglio spremuti, l’olio di semi, il succo di limone e un pizzico di sale.
Frullare il tutto alla massima velocità, mantenendo il frullatore a immersione sul fondo del contenitore, per circa 20 secondi o fino a che non si sarà creata una crema.
Conservare in frigorifero in un contenitore chiuso ermeticamente e consumare entro 3-4 giorni.
Nb Se si desidera attenuare un po’ sapore dell’aglio, rimuovere l’anima dagli spicchi e lasciarli in infusione in un po’ di latte per un paio d’ore.
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