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1 cup canola oil
Put everything into the glass. With the blender, blend, and watch the miracle happen! Keeps for weeks in the refrigerator, covered with plastic.
Poster's Notes:
If salmonella infection is a problem in your area, you can use the pasteurized eggs.
You need for this recipe the stick blender, and a tall glass, like the one used for shaking cocktails. I have one that fits my stick blender and came with it but any tall one that accommodates the blender will do.
Posted by Raya Tarab, Z'L
Nutritional Info Per Serving: N/A
1 XL egg
2 tsp. Dijon mustard
Pinch of lemon salt (this is NOT lemon tasting salt, it's citric acid aka sour
salt)
1 finely chopped garlic clove (optional)
Here is a recipe that appeared on another food group I am on. I was skeptic, but it seemed too easy not to try for the cole slaw we are having tonight so I tried it and it works! works like magic, I might add!