SAUSEN
BEREIDINGSWIJZE.
a. Sjalotten pellen en zeer fijn snijden.
b. Peterselie plukken, wassen en fijn hakken.
c. Look pellen en zeer fijn pletten met een weinig zout.
d. Boter kneden.
e. Sjalotten, peterselie en look toevoegen.
f. Afsmaken met zout en peper.
g. Alles zeer goed mengen.
BIJZONDERE AANDACHTSPUNTEN.
Deze bereiding kan:
(1) Gepresenteerd worden als hofmeesterboter.
(2) Gebruikt worden als smeersel op toosten vooraleer te beleggen.
(3) Om bereidingen op te warmen in de oven of onder de salamander.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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