96. Green herbs mayonnaise
Ingredients::
Mayonnaise (industrial production): 900g, Spinach: 100g, Lettuce (cress): 100g, Parsley: 100g, Tarragon: 100g, Salt: 1g
Instructions:
The leaves of spinach, tarragon, lettuce, and parsley are blanched in boiling salted water for 5 minutes, drained immediately, and cooled. They are rubbed through a sieve to obtain a puree mass. The resulting puree is placed in a clean white cotton cloth (cheesecloth), which is twisted to obtain 100 g of juice (per 1 kg of sauce). The juice is added to the prepared mayonnaise, and the mixture is well stirred. This sauce is served with cold roasted (boiled) meats and fish, as well as hot fish dishes.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Майонеза (промишлено производство) | 900.00 | 900.00 |
| Спанак | 100.00 | 65.00 |
| Зелена (кресон) салата | 100.00 | 75.00 |
| Parsley | 100.00 | 70.00 |
| Естрагон (тарос) | 100.00 | 50.00 |
| Salt | 1.00 | 1.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:19.6 , Fats:836.2, Carbohydrates:21.6, Energy value:7945 kcal
Chemical composition per serving (in grams): Proteins:19.6 , Fats:836.2, Carbohydrates:21.6, Energy value:7945 kcal
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