One-egg Mayonnaise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Emlive05 | 1 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1 | T | Fresh lemon juice |
| 1 | c | Olive oil |
| 1/8 | t | Freshly-ground black pepper |
| 1/2 | t | Salt |
INSTRUCTIONS
In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours. This recipe yields 1 1/4 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-15-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1985
Calories From Fat: 1953
Total Fat: 220.8g
Cholesterol: 186mg
Sodium: 1238.3mg
Potassium: 90.6mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 6.4g