| 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 <tpogue@IDS2.IDSONLINE.COM>
A Message from our Provider:
“Jesus: Eternal Combustion Protection”