| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dupree |
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole eggs; room temperature |
|
|
Salt and pepper |
| 1/8 |
ts |
Dijon mustard |
| 1 |
c |
Oil; room temp or warmer |
| 2 |
tb |
Lemon juice |
|
3 |
tablespoons. |
INSTRUCTIONS
Use oil as needed - from 1/2 cup to 1 cup Lemon juice to taste - from 2 to
In a small bowl, using a small whisk, beat the eggs and 1/8 teaspoon each
of salt, pepper, and mustard until thick and sticky. Add 2 tablespoons of
the oil, a little at a time, then stir in 1 teaspoon of the lemon juice.
Add the remaining oil, 1 tablespoon at a time, beating after each addition
until it is absorbed. When all the oil has been absorbed, add the remaining
lemon juice to taste and extra salt and pepper as necessary.
Makes 1-1/4 to 1-3/4 cups
Recipe By : Nathalie Dupree, Well-Stocked Pantry
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:26:55 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”