| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salad, Dressings | 16 | Servings | |
INGREDIENTS
| 2 | Egg yolks | |
| 2 | c | Olive oil |
| Juice of one lemon or more | ||
| Salt | ||
| Pepper |
INSTRUCTIONS
Beat egg yolks with 1 teaspoon lemon juice until thick. Add olive oil, drop by drop, beating continually at high speed. When oil is absorbed, beat in lemon juice, salt, and pepper to taste. Per serving: 246 Calories; 28g Fat (99% calories from fat); 0g Protein; 0g Carbohydrate; 27mg Cholesterol; 1mg Sodium Recipe By: Elizabeth Powell Posted to FOODWINE Digest 8 October 96 Date: Tue, 8 Oct 1996 13:27:15 +0100 From: terry pogue <[email protected]>
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