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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crack the egg into a bowl, add a really good pinch of salt, probably almost a teaspoon. Whip with a whip. | 2. Add a couple shakes of white pepper, a few shakes of cayenne, a good shake of paprika, and a really good shake of mustard powder. Whip well again. | 3. Add about 1 tablespoon of cider vinegar, and stir smooth, then start adding the oil, because of the mustard and vinegar, it will emulsify easily, and does not need to be added real slowly, start with about a tablespoon at the time, the mixture will remain thin, until about 1/2 cup has been added, after a few tablespoons have been incorporated, start adding it by three or four tablespoons at the time, whisking well between each addition, it will not break. | 4. Add all remaining ingredients, serve cold, or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
salt				-	-	-	-
white pepper				-	-	-	-
cayenne pepper				-	-	-	-
paprika				-	-	-	-
thyme			ground	-	-	-	-
mustard powder				-	-	-	-
cider vinegar				-	-	-	-
salad oil	1 1/4	1/4		2364.7	0.0	0.0	267.5
ketchup	6	tablespoons		-	-	-	-
chili sauce	5	tablespoons		78.4875	16.8833	2.1328	0.2559
onion	1/2		grated	22.0	5.1370000000000005	0.605	0.055
pickle relish	2	tablespoons	sweet	27.3	7.005	0.45	0.138
brandy	1/2	teaspoon		-	-	-	-

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