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Home Made French Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.9112
Energy (kCal)1075.5247
Carbohydrates (g)111.784
Total fats (g)72.7531
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in food processor or blender. Cover and blend until the onion is pureed and mixture is thick and smooth. Cover and store in the refrigerator for up to 5 days, stirring before serving if necessary. Makes about 3/4 cup dressing. | 2. My Note: I was pretty much out of ACV (as I am finding so many uses for it lately!) so I used some white wine vinegar instead and it's great although I would prefer to have used organic ACV for the health benefits. | 3. At times I used 1/2 canola oil and 1/2 olive oil, cut the worcestershire sauce to 1/2 tablespoon, and used 1/2 tablespoon onion powder instead of the fresh onion. I also used distilled white vinager. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ketchup 2/3 cup - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    vegetable oil 1/3 cup 626.3867 0.0 0.0 72.6667
    apple cider vinegar 1/3 cup - - - -
    onion 1/2 sliced 32.0 7.472 0.88 0.08
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    white pepper 1/8 teaspoon 0.888 0.2058 0.0312 0.0064
    salt 1/4 teaspoon - - - -

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



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