Submitted by Sister M. Stans
Recipe originally from
From "Well Fed" and "It Starts with Food"
1 1/4 C. light olive oil (it must be light), DIVIDED
1 egg @ room temp (or 3 minutes in warm water)
1/2 tsp mustard powder
1/2 tsp salt
1/2 to 1 lemon, juiced @ room temp (it takes several hours to overnight)
1. Place the egg, 1/4 C. oil (NOT ALL) and spices in blender
2. Blend thoroughly
3. Slowly drizzle in remaining oil, while mixing
4. After thoroughly mixed, add lemon juice to taste
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