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Suggest a better descriptionMix all ingredients for the sauce except the mayonnaise and green onion and chop very fine in a food processor or by hand. Do not grind it into mush, but do chop it very well. Stir in the mayonnaise and the finely chopped onion by hand. Refrigerate for several hours before serving. Serve a generous portion of the sauce with meats or fish. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-24-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-11-1995 Recipe by: Jeff Smith
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Serving Size: 1 Serving (458g) | ||
Recipe Makes: 1 servings | ||
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Calories: 972 | ||
Calories from Fat: 711 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79g | 105 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 42.5g | ||
Cholesterol 61.2mg | 19 % | |
Sodium 1695.1mg | 58 % | |
Potassium 540.8mg | 14 % | |
Total Carbohydrate 69g | 20 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 64.4g | ||
Protein 4.9g | 7 % | |
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: 972
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