Herb Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
332
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 6.56 g | (7 %) | ||
| Fat | 33.43 g | (29 %) | ||
| Carbohydrates | 2.21 g | (1 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 330.22 mg | (41,278 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 8.96 mg | (75 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 60.87 μg | (20 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 9.46 mg | (10 %) | ||
| Potassium | 124.74 mg | (3 %) | ||
| Calcium | 68.41 mg | (7 %) | ||
| Magnesium | 25.5 mg | (9 %) | ||
| Iron | 1.26 mg | (8 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 0.32 mg | (4 %) | ||
| Saturated fatty acids | 5.13 g | |||
| Cholesterol | 154 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 150 grams fresh Fresh herbs (such as chives, parsley, watercress, chervil. Borage, lovage, sorrel, burnet)
- 125 milliliters neutral vegetable oil (such as sunflower oil)
- 2 Tbsps Wine vinegar
- 2 Tbsps lemon juice
- 2 tsps spicy Mustard
- 1 pinch sugar
- salt
- peppers
Preparation steps
1.
Cook the eggs in boiling water for 10 minutes until hard boiled. Remove the eggs from the water, and let cool. Rinse the herbs, and pat dry. Grind the herbs through a meat grinder.
2.
Peel the eggs, remove the yolks, and pass the yolks through a fine strainer into a bowl. Mix the yolks with the oil, vinegar, lemon juice, and mustard. Finely chop the egg whites. Mix the egg whites and the herbs into the sauce. Season to taste with salt, pepper, and sugar.
