Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- one teaspoon mustard
- one teaspoon powdered sugar
- one-quarter teaspoon salt
- one cup olive oil
- one tablespoon lemon juice
- one-eighth tea- spoon cayenne pepper
- one egg
- one table- spoon vinegar
- four ingre- dients in a small bowl
- lemon juice
Directions
OIL MAYONNAISE DRESSING— One teaspoon mustard, one teaspoon powdered sugar, one-quarter teaspoon salt, one-eighth tea- spoon cayenne pepper, yolk of one egg, one cup olive oil, one table- spoon vinegar, one tablespoon lemon juice. Mix the first four ingre- dients in a small bowl. Add the egg. Beat with Dover egg beater. Add oil gradually, at first drop by drop, and beat constantly. As mixture thickens thin with vinegar or lemon juice. Add oil and vine- gar or lemon juice alternately, until all is used, beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. Should be jellylike. Keep very cold.
NOTE — If dressing should separate, take a yolk of egg and pour mixture on it very slowly and beat well.