Lemon Ginger Dressing
|Egg||1 Large (At Room Temperature)|
|Rice vinegar||1 Tablespoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Freshly grated lemon peel||1 Teaspoon (1 Generous Teaspoon)|
|Ginger juice||3 Teaspoon (Fresh)|
|Almond oil/Top-quality vegetable oil||1 Cup (16 tbs)|
In a blender or food processor fitted with the steel blade, process egg 15 seconds.
Add vinegar, salt, lemon peel and ginger juice; process 5 seconds.
With machine running, drizzle 1/2 of oil in egg mixture.
Add remaining oil in a slow steady stream.
Dressing will become thick.
Refrigerate in an airtight container or a squeeze-tube bottle, which is handy when making sushi, up to 5 days.
Serving size: Complete recipe
Calories 2206 Calories from Fat 2167
% Daily Value*
Total Fat 245 g376.9%
Saturated Fat 21.2 g106.1%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 556.7 mg23.2%
Total Carbohydrates 4 g1.2%
Dietary Fiber 0.83 g3.3%
Sugars 0.6 g
Protein 7 g13.3%
Vitamin A 4.9% Vitamin C 10.7%
Calcium 3.3% Iron 5.3%
*Based on a 2000 Calorie diet