Chef Paul Prudhomme
Just like what is served at K-Paul's in New Orleans
Whip the egg and egg yolk in a food processor or blender until frothy, about 2 minutes. With the machine on, gradually add the oil in thin stream. When the mixture is thick and creamy, add the remaining ingredients and blend thoroughly. Refrigerate until ready to use.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 274 | ||
Calories from Fat: 274 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 23mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.2g | 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: 274
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