Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
405
Calories
7g
Protein
33g
Fat
22g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 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
- 1½ cups expeller pressed canola or safflower mayonnaise
- ½ cup extra virgin olive oil
- ½ cup honey
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped shallot
- 1 teaspoon dried parsley
- sea salt, to taste
- ground pepper, to taste
Directions
1
Whisk the mayonnaise with the olive oil to combine.
2
Whisk in remaining ingredients.
3
Taste and adjust seasoning.
4
Serve at once, or chill in a covered container for up to 5 days.
Recipe sourced from
fandom