Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- a pinch of cayenne pepper
- 2 raw egg yolks in a bowl
- mustard
- salt
- cayenne
- pepper
- vinegar
Directions
Put 2 raw egg yolks in a bowl, beat up well, add ^ teaspoon ground mustard, ^ teaspoon salt, and a pinch of cayenne pepper. Stir these in well, and then drop slowly and stir in rapidly J pint or more olive oil. From time to time thin with a little lemon juice or vinegar. If the oil should curdle, begin again with a raw yolk, and gradually stir in the curdled dressing. Do not add much of either oil or vinegar at one time, and very little vinegar suffices if a thick dressing is wanted. The dressing may be flavored with onion juice, tarragon vinegar, or a few drops of tabasco ; and more or less whipped cream may be added. The ingredients should be cold when mixed, and the dressing kept in a cool place till wanted. Will keep some days.