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Add a photoRaciónes: 8
Ingredientes
- 2 ounce Pasteurized Large eggs*
- 2 ounce Aged sherry vinegar
- 8 ounce Canola oil
- 2 tsp Dijon mustard
- 1 tsp Sugar
Direcciones
- In a mixing bowl, whip Large eggs till slightly frothy. Slowly whisk oil into Large eggs in a slow steady stream till emulsified. Add in remaining ingredients and mix well. Keep refrigerated till ready to use.
- Yield: 1 1/2 c.
- *RAW EGG WARNING
- The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs. Avoid mixing yolks and whites with the shell."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 270 | 96% |
| Total Fat 30.61g | 38% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.11g | |
| Cholesterol 7mg | 2% |
| Sodium 116mg | 5% |
| Potassium 16mg | 0% |
| Total Carbs 0.73g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.58g | 0% |
| Protein 1.63g | 3% |
