Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
220
Calories
7g
Protein
20g
Fat
6g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- Juice of 1/2 lemon
- 1 cup Jordan Extra Virgin Olive Oil
- Salt and cayenne pepper to taste
- Fleur de sel (French sea salt crystals)
Directions
1
Combine egg yolk with mustard and half of the lemon juice in a bowl with a rather small bottom, so that each turn of the whisk should have the greatest effect.
2
Work in the olive oil very gradually, beating with a small wire whisk.
3
Add remaining lemon juice, salt and Cayenne pepper to taste.
4
Category:Jordanian Recipes
5
Category:Jordanian Appetizers
Recipe sourced from
fandom