Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Cider | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salad | not in our table | 0 |
| Salad Dressing | 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
- =
- from the sneaky kitchen:
- 2 med garlic cloves
- 3 tbsp salad olives
- 2 tbsp capers, drained
- 1/4 tsp sugar
- 2 tsp vinegar, balsamic, wine or apple cider
- 1/4 cup low-fat mayonnaise or salad dressing such as miracle whip
- 1 tbsp snipped parsley or 1-1/2 tsp dried parsley flakes
- dash black pepper
- =
Directions
Place garlic, olives, capers, sugar and vinegar in a food processor. Puree, scraping down sides several times. Add mayonnaise, and continue to puree and scrape sides down into blade. Add the snipped parsley and black pepper to taste. Stir to mix. Serve on sliced ripe tomatoes or other veggies, use as a dip for tortilla chips or raw vegetables, or spread a small amount on french bread to serve with your favorite pasta dish. Notes at http://sneakykitchen.com/Recipes/capered_mayonnaise.htm