Yield: 1-1/4 cups or approx. 24 Servings
- 2 egg yolks
- 2 Tbsp. water
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- 1 c. olive oil
- dash of white pepper
- In a double boiler or metal bowl over simmering water, constantly
whisk the egg yolks, water and lemon juice until mixture reaches
160° or is thick enough to coat the back of a spoon. While
stirring, quickly place the bottom of the pan in a bowl of ice
water; continue stirring for 2 minutes or until cooled.
- Transfer to a blender. Add salt and pepper. While processing,
gradually add oil in a steady stream. Transfer to a small bowl.
Cover and refrigerate for up to 7 days.
Nutritional Facts: 1 tablespoon equals 84 calories, 9 g fat (1 g saturated fat), 17 mg cholesterol, 50 mg sodium, trace carbohydrate, trace fiber, trace protein. Diabetic Exchange: 2 fat.© Taste of Home 2014