Ingredients
| Large egg yolks |
2
|
| Vegetable oil |
1/2 cup
|
| Garlic, slightly crushed |
1 clove
|
| Fresh lemon juice |
2 tbsp.
|
| White wine vinegar |
2 tbsp.
|
| Dry mustard |
1/4 tsp.
|
| Worcestershire sauce |
1/8 tsp.
|
Directions
- COMBINE oil and garlic in jar with tight-fitting lid. REFRIGERATE several hours or overnight.
- WHISK egg yolks, lemon juice, vinegar, mustard and Worcestershire in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges. REMOVE from heat immediately; let cool 15 to 20 minutes.
- REMOVE garlic from oil; discard. ADD egg yolk mixture to oil in jar. SHAKE until blended. REFRIGERATE, covered.
Insider Tips
- This recipe is a good source of choline.
Nutritional Info
Per Serving: 1/6th cup
| Calories |
271
|
| Total Fat |
30 g
|
| Saturated Fat |
5 g
|
| Polyunsaturated Fat |
16 g
|
| Monounsaturated Fat |
7 g
|
| Cholesterol |
92 mg
|
| Sodium |
6 mg
|
| Carbohydrates |
1 g
|
| Sugar |
0 g
|
| Dietary Fiber |
0 g
|
| Protein |
2 g
|
| Vitamin A |
32 mcg
|
| Calcium |
14 mg
|
| Iron |
0 mg
|
| Vitamin D |
0 mcg
|
| Folate |
12 µg
|
| Choline |
120 mg
|
| Potassium |
17 mg
|