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Suggest a better descriptionUse oil as needed - from 1/2 cup to 1 cup Lemon juice to taste - from 2 to 3 tablespoons. In a small bowl, using a small whisk, beat the eggs and 1/8 teaspoon each of salt, pepper, and mustard until thick and sticky. Add 2 tablespoons of the oil, a little at a time, then stir in 1 teaspoon of the lemon juice. Add the remaining oil, 1 tablespoon at a time, beating after each addition until it is absorbed. When all the oil has been absorbed, add the remaining lemon juice to taste and extra salt and pepper as necessary. Makes 1-1/4 to 1-3/4 cups Recipe By : Nathalie Dupree, Well-Stocked Pantry Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:26:55 -0700 (PDT) From: patH
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 16 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 169.8mg | 6 % | |
Potassium 77.4mg | 2 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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