|Whole egg/3 egg yolks||1 Large|
|Dijon mustard||1 Teaspoon|
|Wine vinegar/Lemon juice||3 Teaspoon|
|Salad oil||1 Cup (16 tbs)|
In a blender or food processor fitted with a metal or plastic blade, place egg, mustard, and vinegar.
Whirl until well blended (about 4 seconds).
With motor running on slowest speed, add oil just a few drops at a time at first, then increasing to a slow, steady stream about 1/16 inch wide.
If made ahead, cover and refrigerate.
Store for as long as 2 weeks.
Serving size: Complete recipe
Calories 2058 Calories from Fat 2026
% Daily Value*
Total Fat 229 g352.4%
Saturated Fat 11.9 g59.7%
Trans Fat 3.9 g
Cholesterol 211.5 mg70.5%
Sodium 71.3 mg3%
Total Carbohydrates 0.84 g0.28%
Dietary Fiber 0.18 g0.72%
Sugars 0.4 g
Protein 7 g13.4%
Vitamin A 4.9% Vitamin C 0.12%
Calcium 2.7% Iron 5.5%
*Based on a 2000 Calorie diet