Cheryl'S Garlic Sauce

1. Using a heavy duty blender add all ingredients except the oil. Turn blender on and blend thoroughly.

2. While still on, slowly add a few drops of oil to start the emulsification and then pour very slowly, I mean very slowly (a very small stream) and blend till yogurt texture.

3. Then add the dried mint and blend for a few seconds.

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Nutrient	Quantity
Total fats	0.0009 g
Protein	0.0558 g
Carbohydrates	1.8152 g
Energy	9.3802 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0004 g
Water	8.2053 g
Aspartic acid	0.0005 g
Calcium, Ca	3.0983 mg
Fiber, total dietary	0.0081 g
Niacin	0.0011 mg
Vitamin A, RAE	0.2411 g
Arginine	0.0002 g
Riboflavin	0.0002 mg
Glutamic acid	0.0004 g
Sodium, Na	2.4736 mg
Total lipid (fat)	0.0009 g
Manganese, Mn	0.0152 mg
Fructose	0.7823 g
Proline	0.0002 g
Fatty acids, total saturated 16:0	0.0002 g
Sugars, total	1.5847 g
Serine	0.0002 g
Vitamin B-6	0.0002 mg
Ash	0.0416 g
Pantothenic acid	0.0003 mg
Phenylalanine	0.0002 g
Copper, Cu	0.0031 mg
Thiamin	0.0001 mg
Methionine	0.0001 g
Iron, Fe	0.0904 mg
Carbohydrate, by difference	1.8152 g
Phosphorus, P	2.0852 mg
Folate, total	0.1247 g
Alanine	0.0002 g
Valine	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	0.0001 g
Glycine	0.0002 g
Glucose (dextrose)	0.8024 g
Zinc, Zn	0.0098 mg
Isoleucine	0.0002 g
Fatty acids, total polyunsaturated	0.0005 g
Leucine	0.0003 g
Vitamin A, IU	4.8141 IU
Folate, DFE	0.1247 g
Tryptophan	0.0001 g
Vitamin C, total ascorbic acid	0.0158 mg
Phytosterols	0.0119 mg
Tyrosine	0.0001 g
Fatty acids, total saturated	0.0002 g
Histidine	0.0001 g
Threonine	0.0002 g
Folate, food	0.1247 g
Magnesium, Mg	1.3468 mg
Lysine	0.0002 g
Potassium, K	12.4159 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	0	0	0
Salt	1 teaspoon	0	0	0
Olive oil	0	0	0	0
Balsamic vinegar	2 teaspoons	9.328	1.8052	0
Garlic Clove	6	0	0	0
mint	1 pinch	0.0522	0.01	0.0009