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Recipe Name: Aged Sherry Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Ounce(s) Pasteurized eggs*
2 Ounce(s) Aged sherry vinegar
8 Ounce(s) Canola oil
2 Teaspoon(s) Dijon mustard
1 Teaspoon(s) Sugar
Directions:
In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil
into eggs in a slow steady stream until emulsified. Add remaining
ingredients and mix well. Keep refrigerated until ready to use. Yield:
1 1/2 cups *RAW EGG WARNING The American Egg Board states: "There
have been warnings against consuming raw or lightly cooked eggs on the
grounds that the egg may be contaminated with Salmonella, a bacteria
responsible for a type of food poisoning....Healthy people need to
remember that there is a very small risk and treat eggs and other raw
animal foods accordingly. Use only properly refrigerated, clean,
sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and
whites with the shell." All recipes courtesy of The Greenbrier CHEF
DU JOUR ROBERT WONG SHOW #DJ9451 Busted and entered for you by: Bill
Webster Converted by MM_Buster v2.0m. Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2107
Calories From Fat: 2060
Total Fat: 232.9g
Cholesterol: 219.4mg
Sodium: 2202.2mg
Potassium: 85.7mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 4.2g
Protein: 6.7g


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