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Anchoiade - Anchovy Tepanade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.7
Energy (kCal)133.5
Carbohydrates (g)-
Total fats (g)0.75
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all the ingredients except the oil in a food processor and give it a good whizz until it is a smooth paste. | 2. With the machine running and funnel open, slowly pour the oil in a thin stream (like you were making mayonnaise). Season with pepper. | 3. Keep stored in the fridge for upto 2 weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    150 g drained 133.5 0.0 29.7 0.75
    garlic clove 2 chopped 133.5 0.0 29.7 0.75
    dijon mustard 2 teaspoons 133.5 0.0 29.7 0.75
    sherry wine vinegar 1 tablespoon 133.5 0.0 29.7 0.75
    thyme leaf 1 teaspoon 133.5 0.0 29.7 0.75
    extra virgin olive oil 350 133.5 0.0 29.7 0.75
    pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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