Try this Carrot Emulsion recipe, or contribute your own.
Suggest a better descriptionin a sauce pan combine carrot juice and shallot and reduce. cool butter and carrot juice reduction slightly. in a blender add egg yolks, turmeric, salt and pepper, and carrot juice reduction, blend on high for 30 seconds. lower speed slightly and add in melted butter and then soy lecithin and little at a time. blend on high for 1 minute.
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Serving Size: 1 Serving (1030g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5006 | ||
Calories from Fat: 4613 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 512.5g | 683 % | |
Saturated Fat 285g | 1425 % | |
Monounsaturated Fat 159.2g | ||
Polyunsanturated Fat 36.7g | ||
Cholesterol 7688.2mg | 2366 % | |
Sodium 2878.2mg | 99 % | |
Potassium 857.6mg | 23 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 25.8g | ||
Protein 91.1g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5006
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