2 large egg yolks
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon salt
Dash white pepper
1 cup olive oil
1. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled.
2. Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.
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TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 1-1/4 cups.
1 tablespoon: 84 calories, 9g fat (1g saturated fat), 17mg cholesterol, 50mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 fat.