| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | April 1990 | 1 | Servings | |
INGREDIENTS
| 1 | Egg at room temperature | |
| 5 | t | Fresh lemon juice |
| 1 | t | Dijon-style mustard |
| 3 | Flat anchovy fillets | |
| rinsed drained | ||
| and patted dry | ||
| 1/4 | t | Salt |
| 1/4 | t | White pepper |
| 3/4 | c | Olive oil, vegetable oil or |
| combination of both |
INSTRUCTIONS
a In a blender or food processor blend the egg, the lemon juice, the mustard, the anchovies, the salt, and the white pepper and with the motor running add the oil in a stream. Then the mayonnaise with water if desired and serve it over asparagus. Makes about 1 cup. Gourmet April 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 83
Calories From Fat: 45
Total Fat: 5g
Cholesterol: 186mg
Sodium: 715.3mg
Potassium: 102.2mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: 6.7g