|Parsley leaves||1 Cup (16 tbs) (Preferably Italian)|
|Onion||1 Small, quartered|
|Garlic||1 Clove (5 gm)|
|White wine vinegar/Fresh lemon juice||2 Tablespoon|
|Hard cooked egg yolks||2|
|Dijon mustard||1 Tablespoon|
|Granulated sugar||1 Pinch|
|Olive oil/Vegetable oil / combination||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
In food processor or blender, place parsley leaves, onion and garlic; process with on/off motion until coarsely chopped.
Add vinegar, egg yolks, mustard and sugar.
With motor running, gradually add oil, a few drops at a time, then in slow steady stream, through feed tube.
Process until thickened.
Season with salt and pepper to taste and store in covered jar in refrigerator.
Sauce will keep for several weeks.
Serving size: Complete recipe
Calories 2118 Calories from Fat 1997
% Daily Value*
Total Fat 226 g347.3%
Saturated Fat 33.2 g166.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 434.5 mg18.1%
Total Carbohydrates 21 g6.9%
Dietary Fiber 5 g19.9%
Sugars 6.4 g
Protein 9 g18%
Vitamin A 101.2% Vitamin C 151.4%
Calcium 12.9% Iron 31.7%
*Based on a 2000 Calorie diet