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 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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-half teaspoon of mustard
- one-half teaspoon of salt
- one-half teaspoon of powdered sugar
- one-half cup of olive oil
- half cup of oil
- two eggs
- two table- spoons of lemon juice
- half vinegar
- mustard
- salt
- cayenne
- lemon juice
Directions
Mix one-half teaspoon of mustard, one-half teaspoon of salt, one-half teaspoon of powdered sugar, a few grains of cayenne; add the unbeaten yolks of two eggs and stir until the mixture is smooth. Add, drop by drop, one-half cup of olive oil, beating constantly with a wooden spoon or a Dover egg beater; add gradually, and alternating with another half cup of oil, two table- spoons of lemon juice. Half vinegar and half lemon juice or all of either acid may be used. If the oil is added too rapidly ta first the dressing will curdle. The smooth consistency may be restored by adding the curdled mixture, slowly, to the yolk of an egg. When finished it should be smooth, glossy and stiff enough to hold its shape. When ready for use, thin with plain or whipped cream or the beaten white of an egg. All ingredients should be kept perfectly cold, and because the dressing soon liquidates, it should be added just before serving the salad.