| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dressing | 16 | Servings | |
INGREDIENTS
| 1 | oz | Garlic |
| 3 | oz | Anchovies |
| 3 | oz | Prepared mustard |
| 4 | Eggs | |
| 2 | T | Oregano |
| 1/2 | c | Wine vinegar |
| 1/2 | c | Lemon juice |
| Salt & pepper to taste | ||
| 4 | c | Salad oil |
INSTRUCTIONS
Blend together garlic and anchovies; add mustard, eggs and oregano, mix well. Add vinegar, lemon juice, salt and pepper; mix. Slowly add oil. LA PROVENCE HIGHWAY 190, 4 MILES EAST OF MANDEVILLE, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 511
Calories From Fat: 495
Total Fat: 56g
Cholesterol: 46.5mg
Sodium: 85.4mg
Potassium: 49.1mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 2g