| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Dujour09, New | 1 | servings |
INGREDIENTS
| 2 | oz | Pasteurized eggs* |
| 2 | oz | Aged sherry vinegar |
| 8 | oz | Canola oil |
| 2 | ts | Dijon mustard |
| 1 | ts | Sugar |
INSTRUCTIONS
In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Yield: 1 1/2 cups *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." All recipes courtesy of The Greenbrier CHEF DU JOUR ROBERT WONG SHOW #DJ9451 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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