|Egg yolks/1 egg||2|
|Salad oil||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Vinegar/Lemon juice||2 Tablespoon|
|Hot water||1 Tablespoon|
Beat egg yolks until thick, and add salad oil, very gradually, 1 teaspoon at a time.
Continue beating until mixture is thick.
Add remaining ingredients, and beat until blended.
Keep in covered jar in refrigerator.
Makes about 1 1/4 cups.
Note: All ingredients must be at room temperature.
Beat very hard.
If mixture "curdles," reconstitute by placing an additional egg yolk in a bowl.
Stir it constantly, and slowly add "curdled" dressing.
Increase the flow as mixture thickens.
Serving size: Complete recipe
Calories 2101 Calories from Fat 2047
% Daily Value*
Total Fat 232 g356.7%
Saturated Fat 13.2 g66.1%
Trans Fat 3.9 g
Cholesterol 370.2 mg123.4%
Sodium 1953.7 mg81.4%
Total Carbohydrates 6 g2.1%
Dietary Fiber 0.07 g0.27%
Sugars 5.2 g
Protein 5 g10.1%
Vitamin A 8.7% Vitamin C 0.06%
Calcium 4.4% Iron 5.2%
*Based on a 2000 Calorie diet