This sauce is designed to serve cold over hot fish.
1. Bring a small pot of water to boil. Pierce the broad end of the egg with a pin, then gently lower it into the boiling water. Reduce the heat to a simmer and cook for 6 minutes (if large) to 7 minutes (if extra-large). Run the egg under cold water until cool enough to peel, then peel gently (don't worry if the egg breaks) and place in a blender.
2. Add 3 tablespoons water, the sorrel, salt to taste, and the Tabasco to the blender. Turn the machine on, and while it is running drizzle in the oil.
3. Let the sauce sit for about 10 minutes before tasting and adjusting the seasoning. Refrigerate for up to one hour before using; serve cold.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 142 | ||
Calories from Fat: 137 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 56.7mg | 2 % | |
Potassium 16.9mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1.6g | 2 % | |
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: 142
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