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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the egg yolks, mustard, salt and pepper, vinegar and lemon juice into a blender. | 2. Blend well and with the motor running, add the oil in a steady stream, until the oil has been absorbed. | 3. Stop the motor immediately the mixture thickens, even if all the oil has not been added. | 4. Stir in the hot water. | 5. Cool and serve . | 6. To make a Remoulade Sauce~ Great for Fish or Chicken~ To 1/2 cup mayo fold in 1 tbls diced capers, 1/4 cup diced dill gherkins, 1 tbsp parsley chopped, 1 tbsp lemon juice and 1/4 cup diced or grated, hard boiled egg. | 7. To make a Mango~Curry Sauce ~ Great with Shellfish, Pork and Chicken~. | 8. To 1 cup Mayo fold in 2/3 cup drained, canned Mango puree, chopped (or you can use very ripe fresh Mango). 1-2 tsp curry powder and 3 tsp lemon juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	2			109.48	1.2206	5.3924	9.0236
dijon mustard	1	teaspoon		-	-	-	-
white pepper				-	-	-	-
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
olive oil	2	cups		3818.88	0.0	0.0	432.0
hot water	2	tablespoons		0.0	0.0	0.0	0.0

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