"Try it on steamed vegetables." Vegetarian Cooking for Everyone
Blanch the herbs for 1 minute in a cup of so of boiling water, then drain in a fine strainer and blot dry. Pound the garlic and 1/4 tsp salt in a mortar to a paste. Beat the herbs, garlic, capers, lemon zest, shallot, and butter with a wooden spoon, then gradually mi in the olive oil. Taste and season with a pinch of salt and lemon juice to taste.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 226 | ||
Calories from Fat: 221 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 38.1mg | 12 % | |
Sodium 269.8mg | 9 % | |
Potassium 45.7mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.5g | ||
Protein 0.6g | 1 % | |
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: 226
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