Estimated Nutrition (whole recipe, rough)
274
Calories
8g
Protein
20g
Fat
17g
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 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Tarragon | 1 tsp dried (0.5g) | 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
- ½ teaspoon mustard
- 1 teaspoon powdered sugar
- ½ teaspoon salt
- Few grains cayenne
- Yolks 2 eggs
- ½ cup olive oil
- 1½ tablespoons vinegar
- ───────┬─────────────────────────────────
- Capers │½ tablespoon each, finely chopped
- Pickles│
- Olives │
- Parsley│
- ───────┴─────────────────────────────────
- ½ shallot, finely chopped
- ¼ teaspoon powdered tarragon
Directions
1
Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of ice-water. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly. Keep in cool place until ready to serve, then add remaining ingredients.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg