Whisk the liquid, saffron, and garlic together. Soak the bread cubes in this for 10 minutes, then transfer the mixture to a blender. Blend the mixture until pureed. Add the mustard, pimiento and mayonnaise and puree again. Drizzle in oils until an emulsion forms. Season with about 1/2 teaspoon of salt and a dash of cayenne pepper. Yield: 1 1/2 cups Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6720 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 08:50:21 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 1|
|Calories from Fat: 817 (100%)|
|Amt Per Serving||% DV|
|Total Fat 90.8g||121 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 62.7g|
|Polyunsanturated Fat 16g|
|Cholesterol 0mg||0 %|
|Sodium 117.7mg||4 %|
|Potassium 65.4mg||2 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.7g|
|Protein 1g||1 %|
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Calories per serving: 819
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