In a blender, combine the egg, onions and garlic; process a few seconds til well mixed. With the machine still running, add the oil in a thin, steady stream; then add the butter milk and seasonings and process a few seconds more til well mixed, pushing the sides down once with a rubber spatula. Transfer mixture to a large bowl and add the cheese; mix with a metal whisk to bread up any large lumps, but leave the cheese somewhat lumpy. Refrigerate and sere cold on salad. Taste this for yourself, and add vinegar if desired. Donna/ North NJ Source: Paul Prudhommes Cajun Louisiana Kitchen MM Format: Norma Wrenn npxr56b Posted to MC-Recipe Digest V1 #1066 by "M. Hicks"
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|Serving Size: 1 Serving (856g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4088 (100%)|
|Amt Per Serving||% DV|
|Total Fat 454.3g||606 %|
|Saturated Fat 31.5g||157 %|
|Monounsaturated Fat 324.8g|
|Polyunsanturated Fat 77.4g|
|Cholesterol 216.4mg||67 %|
|Sodium 201.8mg||7 %|
|Potassium 339.1mg||9 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 9.6g|
|Protein 11.2g||16 %|
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Calories per serving: 4101
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