Blend the egg and egg yolk in food processor or blender until frothy, about 2 minutes. With the machine on, gradually add the oil in a thin stream. When the mixture is thick and creamy, add the remaining ingredients and blend thoroughly. Refrigerate until ready to use. Typos By Jim Kirk - firstname.lastname@example.org by Pat Pate email@example.com on Sep 11, 1993 Posted to MM-Recipes Digest V4 #280 by Jim Kirk
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 4|
|Calories from Fat: 400 (100%)|
|Amt Per Serving||% DV|
|Total Fat 44.4g||59 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 27.8g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 52.9mg||16 %|
|Sodium 18.2mg||1 %|
|Potassium 30.2mg||1 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.4g|
|Protein 1.7g||2 %|
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.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!