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Suggest a better descriptionQUICKLY BRING THE EGG to room temperature by setting it in a bowl of hot water for 2-or-3 minutes, or until the egg no longer feels chilled when held in your hand. Then separate out the yolk. Combine the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set the bowl on a folded towel to keep it from moving around. Briskly whisk the ingredients together until they are thoroughly blended; then begin adding the oil, drop by drop at first, then in gradually increasing amounts. When the oil is completely incorporated, taste the mayonnaise and add more salt or lemon juice or vinegar if desired. A very thick mayonnaise can be thinned by stirring in a spoonful or two of hot water until you get the consistency you want. Makes 1 1/2 Cups DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Posted to MC-Recipe Digest by Nancy Berry
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Serving Size: 1 Serving (864g) | ||
Recipe Makes: 1 | ||
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Calories: 1982 | ||
Calories from Fat: 1982 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 220.8g | 294 % | |
Saturated Fat 31.5g | 157 % | |
Monounsaturated Fat 159.8g | ||
Polyunsanturated Fat 23.5g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 94.6mg | 3 % | |
Potassium 103.2mg | 3 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.4g | ||
Protein 3.4g | 5 % | |
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: 1982
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