Sauces For The Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 5 | T | Butter |
| 2 | T | Chopped parsley |
| 1 | T | Lemon juice |
| White pepper | ||
| Tartar | ||
| 2 | Egg yolks, from hard | |
| boiled eggs | ||
| 2 | T | Mayo |
| 1 | T | Pickled cucumbers, chopped |
| 1 | T | Capers, chopped |
| 1 | T | Parsley, chopped |
| 1 | t | Mustard |
| 1 | t | Worcestershire sauce |
| Pepper | ||
| 1 | T | Lemon juice |
INSTRUCTIONS
Crush egg yolks. Add the rest of the ingredients. Melt butter,add parsley and lemon juice off the heat. Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 26, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 720
Calories From Fat: 640
Total Fat: 72.7g
Cholesterol: 346.3mg
Sodium: 661.2mg
Potassium: 244.3mg
Carbohydrates: 13g
Fiber: 1.3g
Sugar: 3.5g
Protein: 8.2g