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Germany, Frankfurt Green Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.5734
Energy (kCal)964.9396
Carbohydrates (g)34.0268
Total fats (g)83.4836
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the herbs very finely together. Add the remaining ingredients in the order given, seasoning to taste and beating in the egg yolk last of all. | 2. If you have problems locating any of the herbs, it would be best just to add a little more of some of the other herbs in the list. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sorrel 2 tablespoons - - - -
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06
    salad burnet 2 tablespoons - - - -
    borage 2 tablespoons 2.3362 0.3404 0.2002 0.0779
    chive 3 tablespoons 2.7 0.3915 0.2943 0.0657
    watercress 3 tablespoons 0.7012 0.0822 0.1466 0.0064
    tarragon 1 tablespoon 5.31 0.904 0.4099 0.1303
    chervil 1 tablespoon 4.503 0.9329 0.4408 0.0741
    mayonnaise 2/3 cup 558.3467 0.0 0.5723 61.8667
    german mustard 1 teaspoon - - - -
    horseradish 1/2 teaspoon 1.2 0.2822 0.0295 0.0172
    egg 2 chopped hardboiled 143.0 0.72 12.56 9.51
    gherkin 1 chopped - - - -
    shallot 1 chopped 115.2 26.88 4.0 0.16
    garlic clove 1 chopped - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    lemon juice zest 1 juice - - - -
    cream 3 tablespoons sour 71.28 1.6668 0.8784 6.966
    egg yolk 1 54.74 0.6103 2.6962 4.5118

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



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