Caesar sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Garlic, bulb
0.5 ud
Lemon
0.063 kg
Parmesan cheese
0.025 kg
Dijon mustard
5.0 g
Honey
0.003 kg
Table salt
0.5 g
Ground white pepper
0.25 g
Extra virgin olive oil
0.075 l
Anchovies in oil
0.025 kg
Elaboration
- Cut the garlic in brunoise.
- Squeeze the lemons.
- Grind all the ingredients with a blender except the oil.
- Pour the oil in a thin stream and emulsify the sauce.
Nutritional information (1 portion)
Energy
166.77
kcal
Carbohydrates
1.29
g
Proteins
2.55
g
Lipids
16.76
g
Fiber
0.1
g
Saturates
3.05
g
Monounsaturated fatty acids
10.97
g
Polyunsaturated fatty acids
1.77
g
Cholesterol
6.9
mg
Calcium
70.08
mg
Iron
0.21
mg
Zinc
0.31
mg
Vitamin A
20.09
ug
Vitamin C
4.03
g
Folic acid
1.52
ug
Salt (Sodium)
615.45
mg
Sugars
1.17
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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