Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 cup of oil
- 1 teaspoon salt
- 1 teaspoon of vinegar
- 3 eggs
- vinegar
- lemon juice
Directions
1 cup of oil, 1 teaspoon salt, saltspoon mustard, paprica or red pepper, 1 teaspoon of vinegar, juice of i^ lemon, yolk of 3 eggs. Have yolk chill- ed, also the oil; drop oil drop at a time into the eggs and continue, mean- while to stir. The oil will not blend with the egg if used hastily. When the mixture begins to thicken add teaspoon of vinegar and lemon juice which are mixed together a little at a time, stirring constantly. Now add the other ingredients. When ready to use, if too thick, thin with cream or beaten white of eggs. The cream must be whipped if used.