Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- 14 teaspoon mustard
- 3 teaspoons lemon juice
- 2 eggs
- mustard
- salt
- cayenne
- lemon juice
Directions
Have all ingredients and dishes cold. 14 teaspoon mustard, J teaspoon salt, cayenne, yolks of 2 eggs, 3 teaspoons lemon juice, I cup olive oil ; mix dry ingredients ; add to beaten yolks : then add a few drops of oil, beating with an egg beater or wooden spoon ; then add alternately the lemon juice and remainder of oil, beating stead- ily until all has been added. (Lemon thins the mixture, oil thick- ens it.) Do not allow it to get too thin as it is apt to curdle. If the dressing should curdle start with a fresh yolk, adding the curdled dressing to it slowly, and alternating it with some of the acid. Be- Tore using thin mayonnaise wnth thick whipped cream.
Mrs. Hilda Wood Jacobs.