Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
133
Calories
1g
Protein
14g
Fat
2g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut 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 |
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
- dash tarragon
- 1 tbsp Dijon mustard
- 2 cups peanut oil
- salt, pepper
Directions
1
Bring vinegar and tarragon to boil.
2
Blend mustard and cooled vinegar/tarragon mixture in deep bowl.
3
Stir well.
4
Gradually add oil beating constantly until well mixed.
5
Season to taste with salt and pepper.
6
Category:Cathy's Recipes
7
Category:Salad dressing Recipes
8
Category:Dijon mustard Recipes
9
Category:Peanut oil Recipes
10
Category:Red wine vinegar Recipes
11
Category:Tarragon Recipes
Recipe sourced from
fandom