Roast Beef With Rosemary Mayonnaise

1. Place chopped rosemary and vinegar in medium bowl.

2. Let stand 15 minutes.

3. Whisk in mayonnaise and garlic.

4. Season rosemary mayonnaise to taste with salt and pepper.

5. (Can be made 2 days ahead; cover and keep refrigerated.).

6. Line large platter with romaine leaves.

7. Arrange roast beef atop lettuce.

8. Sprinkle with onion slices, if desired.

9. Serve roast beef and rosemary mayonnaise separately.

10. Makes 12 buffet servings or 8 main-course servings.

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Nutrient	Quantity
Total fats	188.2418 g
Protein	15.8322 g
Carbohydrates	15.5316 g
Energy	1816.008 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4895 g
Water	472.0638 g
Aspartic acid	1.2853 g
Calcium, Ca	53.676 mg
Lutein + zeaxanthin	131.68 g
Fiber, total dietary	3.1148 g
Fatty acids, total saturated 22:0	0.3202 g
Carotene, beta	140.8 g
Niacin	2.8744 mg
Hydroxyproline	0.0618 g
Vitamin A, RAE	42.3413 g
Arginine	0.9952 g
Riboflavin	0.1676 mg
Fatty acids, total polyunsaturated 15:0	0.0232 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0006 g
Fatty acids, total saturated 20:1	0.5819 g
Glutamic acid	2.4198 g
Sodium, Na	3760.8947 mg
Fatty acids, total saturated 16:1 undifferentiated	2.2375 g
Total lipid (fat)	188.2418 g
Manganese, Mn	0.2842 mg
Fructose	2.064 g
Proline	0.5279 g
Fatty acids, total saturated 16:0	20.9462 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1309 g
Sucrose	1.584 g
Choline, total	93.17 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0074 g
Fatty acids, total polyunsaturated 18:1 t	0.1082 g
Sugars, total	6.792 g
Serine	0.5189 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	4.0097 g
Fatty acids, total saturated 20:4 undifferentiated	0.0283 g
Vitamin B-6	0.5411 mg
Selenium, Se	25.2287 g
Ash	10.7821 g
Vitamin D	0.5667 IU
Fatty acids, total saturated 18:1 undifferentiated	135.4533 g
Pantothenic acid	0.9389 mg
Phenylalanine	0.523 g
Copper, Cu	0.2021 mg
Betaine	8.2633 mg
Thiamin	0.1627 mg
Retinol	24.3333 g
Methionine	0.3621 g
Iron, Fe	2.0242 mg
Carbohydrate, by difference	15.5316 g
Phosphorus, P	252.3813 mg
Folate, total	35.152 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0006 g
Alanine	0.7473 g
Cholesterol	189.9533 mg
Valine	0.6054 g
Fatty acids, total saturated 18:2 undifferentiated	17.2891 g
Glycine	0.5908 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	0.1429 g
Zinc, Zn	4.5121 mg
Isoleucine	0.5628 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.072 g
Fatty acids, total polyunsaturated	18.8079 g
Fatty acids, total saturated 14:1	0.0136 g
Fatty acids, total polyunsaturated 17:1	0.0227 g
Leucine	1.0619 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	413.272 IU
Folate, DFE	35.152 g
Tryptophan	0.1643 g
Vitamin C, total ascorbic acid	12.4504 mg
Phytosterols	25.232 mg
Fatty acids, total polyunsaturated 18:1 c	0.9537 g
Fatty acids, total saturated 20:0	0.3016 g
Tyrosine	0.4598 g
Vitamin B-12	2.1208 g
Vitamin K (phylloquinone)	250.658 g
Fatty acids, total saturated	26.0002 g
Histidine	0.4288 g
Fatty acids, total monounsaturated	138.3103 g
Threonine	0.5927 g
Folate, food	35.152 g
Fatty acids, total polyunsaturated 17:0	0.12 g
Fatty acids, total polyunsaturated 24:0	0.1154 g
Cryptoxanthin, beta	13.92 g
Vitamin E (alpha-tocopherol)	10.2956 mg
Fatty acids, total trans	0.1082 g
Fatty acids, total trans-monoenoic	0.1082 g
Magnesium, Mg	42.1947 mg
Lysine	1.1697 g
Potassium, K	622.644 mg
Cystine	0.1377 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mayonnaise	2 cups	1675.04	0	185.6
Rosemary	4 teaspoons	3.668	0.5796	0.1641
Garlic Clove	1	0	0	0
white vinegar	4 teaspoons	3.6	0.008	0
red onion	1	64	14.944	0.16
romaine lettuce leaf	0	0	0	0
roast beef	2	69.7	0	2.3177