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Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. This recipe yields about 3/4 cup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-15-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 1|
|Calories from Fat: 289 (85%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 211.5mg||65 %|
|Sodium 75.9mg||3 %|
|Potassium 201.3mg||5 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 7g|
|Protein 7.4g||11 %|
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Calories per serving: 340
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