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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
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.

Basil Mayonnaise

Date Added: January 04, 2014

Ingredients:

1 Unit Egg 1 Unit Large egg
1 Unit Lemon 1 Unit Juice of one lemon (to bind it well)
1 Teaspoon Dijon Mustard 1 Teaspoon Dijon mustard to taste
1/3 Cup Basil 1/3 Cup Chopped basil
1 Teaspoon Garlic 1 Teaspoon Minced garlic
2 Tablespoons Green Onions 2 Tablespoons Chopped green onions
1 Unit Pepper 1 Unit Salt and black pepper to taste
1 Cup Olive Oil 1 Cup Olive oil or lard
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Directions:

1. In a food processor, combine all the ingredients together, except for the olive oil.

2. Puree the mixture for 15 minutes. While the processor is running, slowly stream in the olive oil.

3. When all the oil is incorporated, turn the machine off and scrape down the sides of the bowl.

4. Continue processing until the mayonnaise is thick.

5. Season with salt and pepper. Remove the mayonnaise and refrigerate for 30 minutes.

6. Spoon the mayonnaise in the center of the plate and around the rim.

7. Mound the chips in the center of the sauce. Lay the fish directly on top of the fish.

8. Garnish with the grilled green onions, parsley, and peppers.

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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, Spring Onion, Garlic, Mustard, Onion, Olive Oil, Citric Acid allergies.
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