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Dip-Sauce for Shellfish

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)984.3394
Energy (kCal)79736.9266
Carbohydrates (g)1871.2047
Total fats (g)7790.3184
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the sour cream with mustard and dild. | 2. Taste with salt and pepper. | 3. If the sauce is too thick, then thin with a bit of milk or cream. | 4. Let the dip/sauce stand 30 minutes in the fridge. | 5. Stir together just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream 175 sour 79695.0 1863.575 982.1 7788.375
    cream 175 sour 79695.0 1863.575 982.1 7788.375
    mustard 3 teaspoons 0.945 0.1634 0.1001 0.0147
    green peppercorn 1/2 teaspoon chopped - - - -
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193
    salt 2 tablespoons coarse - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    dill 40.26 7.2824 2.1094 1.9193

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



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