Photo: K8
Estimated Nutrition (whole recipe, rough)
313
Calories
8g
Protein
20g
Fat
26g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 tbsp Dijon mustard
- ⅛ tbsp pepper
- 1 tbsp powdered sugar
- ¼ tbsp salt
- 2 tbsp grated onion
- 2 egg yolks
- ½ cup olive oil
- 3 tbsp vinegar
- 1 tbsp chopped olives
- 1 tbsp capers
- 1 tbsp chopped dill pickle
- 1 tbsp chopped parsley
Directions
1
In small bowl, mix mustard, pepper, sugar, salt, grated onion and egg yolks.
2
Beat well.
3
Drop by drop, add olive oil and vinegar as you would do making mayonnaise.
4
This may be done in your blender or food processor.
5
When mixture is thick, add olives, capers, pickles and parsley.
6
If parsley is omitted, the sauce will keep for weeks in the refrigerator.
7
Category:Olive Recipes
8
Category:Sauce Recipes
9
Category:Egg yolk Recipes
10
Category:Cathy's Recipes
11
Category:Pickle Recipes
12
Category:Mustard seeds Recipes
13
Category:Recipes with Capers
Recipe sourced from
fandom