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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor or blender, mix mustard, salt, egg, and vinegar. | 2. Add oil very slowly, beating constantly. | 3. Add lemon juice. | 4. Pulse in minced garlic, oregano, worcestershire sauce, and pepper. | 5. Refrigerate mixture. | 6. NOTE: The risk of illness is very low with raw eggs, but to be sure, use a pasteurized egg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dijon mustard	1	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
egg	1		pasteurized	71.5	0.36	6.28	4.755
olive oil	1 1/4	cups		2386.8	0.0	0.0	270.0
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
garlic	3	cloves	minced crushed	13.41	2.9754	0.5724	0.045
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.