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Salsa Verde----Piquant Green Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2441
Energy (kCal)509.953
Carbohydrates (g)8.2836
Total fats (g)54.2917
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the shallots, garlic, anchovy fillets, capers, and parsley in a mixing bowl and stir until they are well mixed. | 2. Add the lemon juice and oil, and mix again. | 3. Taste and season with a few grindings of black pepper and a little salt, if necessary. | 4. The sauce should be very tart. | 5. Add more lemon juice, if needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot 2 tablespoons chopped 14.4 3.36 0.5 0.02
    garlic 1 teaspoon chopped 4.172 0.9257 0.1781 0.013999999999999999
    anchovy fillet 4 drained chopped - - - -
    caper 2 tablespoons drained washed chopped 3.9560000000000004 0.8411 0.4059 0.1479
    flat leaf parsley 3 tablespoons chopped - - - -
    lemon juice 3 tablespoons strained 10.065 3.1568 0.1601 0.1098
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    kosher salt - - - -
    black pepper ground - - - -

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



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