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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: September 12, 2009


1 Egg beaten
1 Tablespoon Vinegar white or cane
1/2 Teaspoon Salt plus more for sprinkl ing
1/4 Teaspoon Dry Mustard (super fine)
1/8 Teaspoon Paprika divided
1 Dash Cayenne Pepper ground
1 Cup Salad Oil
1 Tablespoon Lemon Juice fresh squeezed
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1. Put the egg, vinegar, salt, dry mustard, paprika, and cayenne in a blender container, blending until well mixed.

2. With the blender RUNNING SLOWLY, gradually pour half of the salad oil into the blender container.

3. (When necessary, stop the blender and use a rubber spatula to scrape down the sides).

4. Add the lemon juice to the mixture in the blender and slowly pour the remainder of the salad oil into the blender container, with the blender running slowly.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Sulfites, Fructose Malabsorption, Mustard, Hot Pepper, Vinegar, Olive Oil allergies.
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