Yield: 1 1/3 cups
Measure | Ingredient |
---|---|
1 teaspoon | Mayonaise |
1 teaspoon | Dijon mustard |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
¾ cup | Spanish olive oil |
3 tablespoons | Flavored vinegar |
1 teaspoon | Parsley; minced |
½ teaspoon | Thyme; minced |
½ teaspoon | Oregano; minced |
Place the mayonaise, mustard, salt, pepper, oil and vinegar in the food processor and pulse until smooth. Add the minced herbs and stir to mix. Refrigerate.
Nutritional info per tablespoon: 69 cal; trace pro, .1g carb, 8g fat (99%) Source: Miami Herald 12/21/95