1. Place eggs, mustard, salt, and lemon juice in the bowl of a food processor or a blender jar. Pulse several times to combine.
2. Combine the olive and vegetable oil in a separate small bowl or measuring cup.
3. Note: follow this step very carefully: Turn on the machine, and pour the oil, drop by drop, until the mixture thickens. Add the remaining oil in a steady stream.
4. Store in the refrigerator, tightly covered, up to 7 days. (Makes 2 1/2 cups).
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 268 Calories (kcal); 10g Total Fat; (35% calories from fat); 39g Protein; 2g Carbohydrate; 517mg Cholesterol; 1965mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 30 (58%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 141mg||43 %|
|Sodium 46.9mg||2 %|
|Potassium 66.5mg||2 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.5g|
|Protein 4.3g||6 %|
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Calories per serving: 52
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