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Suggest a better descriptionWhisk the mayonnaise and mustard together and blend in the pickle and capers. Finely chop the herbs and add them to the mayonnaise and season with salt and Tabasco to taste. Yield: about 2 cups All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6702 Posted to MC-Recipe Digest V1 #638 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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Serving Size: 1 Serving (541g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1857 | ||
Calories from Fat: 1419 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.6g | 210 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 42.4g | ||
Polyunsanturated Fat 84.8g | ||
Cholesterol 122.3mg | 38 % | |
Sodium 3354.6mg | 116 % | |
Potassium 291.2mg | 8 % | |
Total Carbohydrate 115.8g | 34 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 113.9g | ||
Protein 6.5g | 9 % | |
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: 1857
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