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 - email@example.com by Pat Pate firstname.lastname@example.org on Sep 11, 1993 Posted to MM-Recipes Digest V4 #280 by Jim Kirk
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|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 %|
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Calories per serving: 402
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