Remoulade Sauce 2
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INGREDIENTS
INSTRUCTIONS
Make ahead. In a food processor, using metal blade, blend garlic, egg, and anchovies to a smooth paste. Transfer to a bowl. Stir in oil, vinegar, lemon juice, catsup, Worcestershire sauce, mustards, paprika, salt, and pepper. Stores well in refrigerator. Makes 2 cups. Source: Jambalaya; The Junior League of New Orleans, La. Formatted By: Joe & Lynda Beaugez, HSNX53A; Metairie, La. Posted to EAT-L Digest 15 Sep 96 Date: Mon, 16 Sep 1996 10:26:39 -0500 From: LD Goss
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (952g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1322 | ||
| Calories from Fat: 567 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 63g | 84 % | |
| Saturated Fat 9.7g | 48 % | |
| Monounsaturated Fat 38.7g | ||
| Polyunsanturated Fat 10.7g | ||
| Cholesterol 275.7mg | 85 % | |
| Sodium 7699mg | 265 % | |
| Potassium 3523.3mg | 93 % | |
| Total Carbohydrate 166.5g | 49 % | |
| Dietary Fiber 14.3g | 57 % | |
| Sugars, other 152.3g | ||
| Protein 48g | 69 % | |
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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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Calories per serving: 1322
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