Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
222
Calories
7g
Protein
19g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6-8 cloves garlic, finely minced
- 4 teaspoons Dijon mustard
- 2 egg yolks, slightly beaten
- 4 ounces vegetable oil
- 4 ounces olive oil
- 1 tablespoon lemon juice
- salt and pepper or lemon pepper
- =
Directions
1
In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended.
2
Combine the vegetable and olive oils and slowly add the oils, a drop at a time at first, beating constantly.
3
As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth.
4
Add the lemon juice, salt and pepper.
5
Serve with pita bread or potato skins.
Recipe sourced from
fandom