Sauce Remoulade
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INGREDIENTS
- 1/2 ts Anchovy paste **
- 3 tb Fresh herbs***; chopped
- 3 tb Sour Pickles; chopped
- 3 tb Capers; chopped
- 2 c Mayonnaise
INSTRUCTIONS
NB ** Anchovy paste is made by mashing anchovy fillets. *** Use herbs such as parsley, chives, tarragon, chervil etc Make mayonnaise in the usual way. Chop the pickles finely with the capers. Wash the herbs well, and dry them before chopping them as well. Mix all the flavouring ingredients with the mayonnaise. Recipe "Mastering the art of French Cooking" Bech, Bertholle & Child MMed IMH Georges Home BBS 2:323/4.4 From: Ian Hoare Date: 05-07-96 Cooking Posted to MM-Recipes Digest V4 #4 by "Rfm"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cup (483g) | ||
| Recipe Makes: 2 Cups | ||
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| Calories: 1838 | ||
| Calories from Fat: 1415 (77%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 157.2g | 210 % | |
| Saturated Fat 23.1g | 115 % | |
| Monounsaturated Fat 42.3g | ||
| Polyunsanturated Fat 84.7g | ||
| Cholesterol 122.3mg | 38 % | |
| Sodium 3726.9mg | 129 % | |
| Potassium 47.5mg | 1 % | |
| Total Carbohydrate 113.1g | 33 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 112.6g | ||
| Protein 4.5g | 6 % | |
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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: 1838
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