Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
149
Calories
1g
Protein
14g
Fat
7g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Leaf | not in our table | 0 |
| Safflower | 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
- =
- 1 tbsp dijon-style mustard
- 1/4 cup balsamic vinegar
- 2 tbsp water
- 2 tbsp fresh lemon juice
- 1/4 tsp dried leaf tarragon
- 1 cl garlic, minced
- 2 tbsp safflower oil
- 2 tbsp virgin olive oil
- salt & pepper to taste
- =
Directions
1
In a jar, combine the mustard, vinegar, water, lemon juice, tarragon and garlic. Shake well to combine. Add oils and shake again. Season with salt and pepper. Chili before serving. Makes about ¾ cup. 12 servings(1-tb each). Food exchange per serving: 1 fat exchange; cal: 44; cho: 0mg; car: 1g; pro: 0g; sod: 36mg; fat: 5g;
Recipe sourced from
fandom