Mayonnaise, One Egg Lc-2condiment- mayonnaise, egg, sauce 1 large egg 1 tbs lemon juice 1 cup olive oil 1/8 tsp black pepper 1/2 tsp salt 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 Per serving: 1979 Calories (kcal); 220g Total Fat; (98% calories from fat); 6g Protein; 2g Carbohydrate; 187mg Cholesterol; 1122mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=51.54 g; calories=1988; protein=6.33 g; total fat=221 g; carbohydrate=2.1 g; dietary fiber=0.13 g; ash=3.56 g; calcium=27.85 mg; phosphorus=93.01 mg; iron=1.63 mg; sodium=1242 mg; potassium=83.01 mg; magnesium=6.48 mg; zinc=0.69 mg; copper=0.02 mg; manganese=0.03 mg; vitamin A=321.1 IU; vitamin E=27.33 mg ATE; thiamin=0.04 mg; riboflavin=0.26 mg; niacin=0.05 mg; pantothenic acid=0.64 mg; vitamin B6=0.08 mg; folate=25.49 ug; vitamin B12=0.5 ug; vitamin C=7.07 mg; saturated fat=30.71 g; monounsaturated fat=161.1 g; polyunsaturated fat=18.83 g; cholesterol=212.5 mg; selenium=15.43 ug; refuse=2.11%; %cal as carb:prot:fat=0:1:98; WW Pts=58.17; (complete analysis) |
