Olives, anchovies and albacore tapenade (pureed capers and olives) sauce

15 min
Temperature: Cold
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Eggs
Eggs
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Aceituna verde 0.02 kg
Anchoa en aceite 0.05 kg
Agua 0.03 l
Mayonnaise sauce 0.07 l
Elaboration
  • Desalar la anchoa 10 minutos en agua.
  • Triturar las aceitunas y las anchoas con el agua hasta conseguir una pasta fina.
  • Emulsionar con la mahonesa.
  • La salsa debe quedar con cuerpo.
Nutritional information (1 portion)
Energy
107.62
kcal
Carbohydrates
0.54
g
Proteins
2.94
g
Lipids
10.35
g
Fiber 0.1 g
Saturates 1.56 g
Monounsaturated fatty acids 8.24 g
Polyunsaturated fatty acids 1.58 g
Cholesterol 43.46 mg
Calcium 30.88 mg
Iron 0.48 mg
Zinc 0.4 mg
Vitamin A 11.93 ug
Vitamin C 0.0 g
Folic acid 1.96 ug
Salt (Sodium) 1744.8 mg
Sugars 0.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.