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Remoulade Sauce with Horseradish

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.8125
Energy (kCal)310.8441
Carbohydrates (g)22.2791
Total fats (g)24.5038
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend celery, green onion, mayonnaise, horseradish, parsley, Creole mustard, ketchup, Worcestershire sauce, Dijon mustard, vinegar, hot pepper sauce, lemon, garlic, paprika, salt, and bay leaf in a food processor, adding ingredients gradually with motor running, until lemon rind is finely chopped and sauce is well-blended. Chill sauce in refrigerator for at least 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celery 1/2 cup minced 8.08 1.4999 0.3484 0.0859
    green onion 1/2 cup minced 9.585 2.0377 0.3444 0.1668
    mayonnaise 1/4 cup 209.38 0.0 0.2146 23.2
    horseradish 1/4 cup prepared 28.8 6.774 0.708 0.414
    italian parsley 1/4 cup chopped - - - -
    creole mustard 2 tablespoons - - - -
    ketchup 2 tablespoons - - - -
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    dijon mustard 1 tablespoon - - - -
    white vinegar 1 tablespoon distilled 2.682 0.006 0.0 0.0
    lemon 1/8 0.1601 0.0515 0.0061 0.0017
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    salt 1 teaspoon - - - -
    bay leaf 1 crumbled - - - -

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



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