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Mango Chutney Dressing

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  Whole egg 1
  Egg yolks 2
  Prepared dijon style mustard 1 Tablespoon
  Blueberry vinegar 1⁄4 Cup (4 tbs)
  Mango chutney 1⁄3 Cup (5.33 tbs)
  Soy sauce 1 Tablespoon
  Ground black pepper To Taste
  Peanut oil 1 Cup (16 tbs)
  Corn oil 1 Cup (16 tbs)
  Salt To Taste

Combine whole egg, egg yolks, mustard, vinegar, chutney and soy sauce in the bowl of a food processor fitted with a steel blade.
Season to taste with salt and pepper and process for 1 minute.
With the motor running, dribble in the oil in a slow steady stream.
When all oil has been incorporated, shut off motor, scrape down sides of processor bowl, taste, and correct seasoning.
Transfer dressing to storage container, cover, and refrigerate until ready to use.

Recipe Summary

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4383 Calories from Fat 4134

% Daily Value*

Total Fat 469 g721.1%

Saturated Fat 60.6 g302.9%

Trans Fat 0.8 g

Cholesterol 581.7 mg193.9%

Sodium 2761.7 mg115.1%

Total Carbohydrates 40 g13.4%

Dietary Fiber 3.7 g14.9%

Sugars 31 g

Protein 12 g24.2%

Vitamin A 13.6% Vitamin C 0.35%

Calcium 7.6% Iron 13.3%

*Based on a 2000 Calorie diet

Mango Chutney Dressing Recipe