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Suggest a better descriptionIn a mixing bowl, whisk together mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store tightly covered, in the refrigerator for up to 1 week. Yield: 1 1/3 cups NOTES : Recipe courtesy of Eric Ripert, Le Bernardin Recipe by: Cooking Live Show #CL9054 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 39 | ||
Calories from Fat: 7 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2563.2mg | 88 % | |
Potassium 80.2mg | 2 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.8g | ||
Protein 0.9g | 1 % | |
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: 39
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