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Irish Sauce Piquante (1790)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.4295
Energy (kCal)361.6578
Carbohydrates (g)27.9067
Total fats (g)27.2981
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound capers and parsley together in a mortar. (Or use a food processor.). | 2. Add egg yolks and mustard and mix well. | 3. Add anchovies. | 4. Stir in oil, vinegar, cayenne and shallot. | 5. Pound together well. | 6. Stir mixture into hot gravy and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    hard egg 3 mashed boiled - - - -
    mustard 1 tablespoon 0.945 0.1634 0.1001 0.0147
    anchovy 6 filleted mashed - - - -
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    shallot 1 chopped 115.2 26.88 4.0 0.16
    gravy 1 cup - - - -

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



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