RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.0575
Energy (kCal)	740.034
Carbohydrates (g)	6.7385
Total fats (g)	79.2661
Fatty acids, total saturated 20:0 (g)	0.1262
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9152
Fatty acids, total polyunsaturated 17:1 (g)	0.0390
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	2.7297
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.1429
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	9.2428
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1159
Proline (g)	0.2889
Fatty acids, total polyunsaturated 18:1 t (g)	2.6518
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0147
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.0190
Copper, Cu (mg)	0.0462
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3309
Total lipid (fat) (g)	79.2661
Vitamin K (phylloquinone) (g)	7.1300
Cholesterol (mg)	220.4500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2968
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.5000
Folate, total (g)	14.7300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	2657.4900
Energy (kcal)	740.0340
Fatty acids, total saturated 16:1 undifferentiated (g)	1.6858
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0626
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	4.1675
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	2.7600
Lutein + zeaxanthin (g)	2.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1755
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	12.2180
Fatty acids, total saturated 16:0 (g)	20.9882
Carbohydrate, by difference (g)	6.7385
Vitamin D (IU)	37.8000
Fructose (g)	0.0000
Fluoride, F (g)	3.7880
Aspartic acid (g)	0.2401
Tyrosine (g)	0.1311
Potassium, K (mg)	174.8360
Fatty acids, total saturated 12:0 (g)	2.4668
Vitamin A, RAE (g)	732.2400
Serine (g)	0.1230
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1314
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0090
Fatty acids, total saturated 14:0 (g)	7.2782
Histidine (g)	0.0688
Isoleucine (g)	0.1556
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.3024
Niacin (mg)	0.1282
Water (g)	99.6078
Fatty acids, total saturated 8:0 (g)	1.0753
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	156.2800
Sodium, Na (mg)	28.2060
Iron, Fe (mg)	0.4431
Energy (kJ)	3095.4380
Ash (g)	0.6279
Caffeine (mg)	0.0000
Glycine (g)	0.0896
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	2.0868
Fatty acids, total polyunsaturated (g)	3.0908
Vitamin E (alpha-tocopherol) (mg)	2.2112
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1266
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.7904
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.1595
Beta-sitosterol (mg)	2.8400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4621
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.0336
Folate, food (g)	14.7300
Fatty acids, total saturated 20:1 (g)	0.1100
Fatty acids, total monounsaturated (g)	22.1001
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.0623
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.5236
Fatty acids, total polyunsaturated 18:2 i (g)	0.2102
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	26.8180
Fatty acids, total polyunsaturated 16:1 c (g)	1.0105
Fatty acids, total saturated (g)	49.6715
Vitamin B-12 (g)	0.2167
Calcium, Ca (mg)	69.5280
Fatty acids, total saturated 10:0 (g)	2.3386
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1091
Glutamic acid (g)	0.6247
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	719.4100
Leucine (g)	0.2440
Folate, DFE (g)	14.7300
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	0.9600
Tryptophan (g)	0.0565
Threonine (g)	0.1320
Fatty acids, total polyunsaturated 18:1 c (g)	16.3012
Manganese, Mn (mg)	0.1104
Protein (g)	3.0575
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2690
Betaine (mg)	0.0000
Phosphorus, P (mg)	71.0320
Tocopherol, gamma (mg)	0.1440

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Irish >> Irish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Melt 1 tablespoon of the butter in a small skillet over medium-low heat. | 2. Add shallots and saute until soft, about 2-3 minutes. | 3. Add vinegar and cook for 1 minute. | 4. Add wine and cook until reduced to about 1/3 cup, 3-4 minutes. | 5. Add cream and cook until reduced to about 1/2 cup, 4-5 minutes. | 6. Remove from heat and whisk in remaining butter. | 7. Strain into a small bowl. | 8. Whisk in mustard, salt and pepper. | 9. Cover and refrigerate until ready to use, up to 24 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons	unsalted divided	509.07	0.0426	0.6035	57.5881
shallot	3	tablespoons	minced	21.6	5.04	0.75	0.03
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
white wine	1/3	cup		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
grain mustard	2	tablespoons		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

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

Cooking in progress....

Creamy Whole-Grain Mustard Sauce