INGREDIENTS

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
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