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1 1/4 cup
suggest servings
| 1/2 | cup | olive oil | |
| 1 | tablespoon | dill weed | fresh, minced |
| 1 | tablespoon | tarragon | minced |
| 1 | tablespoon | chervil | minced |
| 1 | tablespoon | chives | minced |
| 1/4 | teaspoon | majoram | fresh, minced |
| 1/2 | teaspoon | salt | |
| 8 | teaspoons | black pepper | |
| 1/4 | cup | tarragon vinegar |
Place oil, herbs, salt and pepper in a shaker bottle or large glass measuring cup.
Let stand at room temperature for 3 to 4 hours.
The longer the better.
Add vinegar and shake or stir well to blend.
| % Daily Value* | |
| Total Fat 27.0g | 42% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 300mg | 12% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 5% |
| Sugars 0.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 3% | Vitamin C | 4% | |
| Calcium | 4% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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It's a lazy, rainy, Sunday morning and you want a no fuss lunch for the family. You've got cold cuts on hand so sandwiches become the obvious answer. As you...
Simple and delicious. I used seasoned bread crumbs with the oil and it came out wonderfully. Even my picky 9 year old son thought it great!
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