Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
133
Calories
1g
Protein
14g
Fat
2g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ½ Cup red wine vinegar
- 1 tsp dry leaf tarragon, crushed
- 1 tsp Dijon-style mustard
- 2 Cups vegetable oil
- salt and pepper to taste
- =
Directions
1
In small saucepan, bring vinegar and tarragon to a boil. Cool.
2
Blend mustard and vinegar mixture in deep bowl. Stir well.
3
Gradually add oil, beating until well blended.
4
Season to taste with salt and pepper.
Recipe sourced from
fandom