Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- a teaspoon of vinegar
- two eggs carefully freed from the whites in a good sized bowl
- one lemon
- salt
- vinegar
- pepper
Directions
Before beginning the dressing chill the plate, eggs and oil, even the fork. Put the yolks of two eggs carefully freed from the whites in a good sized bowl; add V2 tablesoon of salt and beat with an egg beater and add a teacup of oil, drop by drop at first, a teaspoon of vinegar and the juice of one lemon. Season with salt and red pepper and Vi teaspoon of mus- tard. When finished the dressing should be thick and smooth and a per- fect mayonnaise should not be strongly acid, as that destroys the flavor of the oil. Mayonnaise dressing should never be served with a heavy dinner.