1 large egg
1 teaspoon dry mustard
2 tablespoons rice vinegar
¼ teaspoon sea salt
1 cup canola oil
In a blender combine the egg, mustard, vinegar and salt. Blend together at high speed, while adding the oil gradually in a thin stream until it looks firm.
Pour into an air tight container and refrigerate for future use.
Note: You can use lemon juice instead of rice vinegar if you desire.
Preparation time: 10 minutes
Serving size is 1 tablespoon.
Nutritional Information
Per serving:
125 calories (kcal)
14g total fat (98% calories from fat)
1g saturated fat
Trace protein
Trace carbohydrate
Trace dietary fiber
12mg cholesterol
33mg sodium
Mary Mikkelson can be reached at maryj40502@yahoo.com.
