Sorrel and Lettuce Mayonnaise Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy++
CuisineCourse
Method

Ingredients

 Shredded iceberg lettuce1⁄2 Cup (8 tbs)
 Shredded sorrel1⁄2 Cup (8 tbs) (Small Leaves)
 Egg1 (At Room Temperature)
 Mustard powder1⁄2 Teaspoon
 Lemon juice3 Tablespoon
 Olive oil1 1⁄4 Cup (20 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2510 Calories from Fat 2445

% Daily Value*

Total Fat 277 g425.5%

Saturated Fat 38.9 g194.4%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 505.9 mg21.1%

Total Carbohydrates 10 g3.3%

Dietary Fiber 3.4 g13.6%

Sugars 2.6 g

Protein 9 g18.7%

Vitamin A 186.5% Vitamin C 103.7%

Calcium 10.8% Iron 25.7%

*Based on a 2000 Calorie diet

Directions

Cook the lettuce and sorrel with 3 tablespoons water for about 4 minutes until the sorrel has wilted.
The lettuce will remain quite crisp.
Drain well, season and cool.
Blend the egg with the mustard powder and lemon juice in a blender or food processor.
With the motor running, pour in the oil in a slow steady stream.
Transfer to a bowl and season.
Fold in the sorrel and lettuce.
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