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In a food blender or food processor, combine the egg yolks, garlic, red peppers and mustard. With motor running, slowly add the olive oil to form an emulsion. The mixture should be thick but not stiff. Season with lemon juice, salt, pepper and Tabasco(TM) Sauce to taste. Cover and store refrigerated for up to 1 week. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9728 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 18:00:59 -0400 (EDT) From: Bill Spalding
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|Serving Size: 1 Serving (529g)|
|Recipe Makes: 1|
|Calories from Fat: 992 (78%)|
|Amt Per Serving||% DV|
|Total Fat 110.2g||147 %|
|Saturated Fat 31.1g||156 %|
|Monounsaturated Fat 59.1g|
|Polyunsanturated Fat 15.7g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 480.4mg||17 %|
|Potassium 756.8mg||20 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 19.7g|
|Protein 46.7g||67 %|
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Calories per serving: 1270
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