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Peppercorn Dip

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  Green peppercorns/1 teaspoon black pepper, 1 teaspoon vinegar and 1/4 teaspoon salt 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Dijon mustard 1⁄3 Cup (5.33 tbs)
  Egg 1
  Olive oil 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon

Blend peppercorns, garlic and mustard in a blender until smooth.
Add egg; blend until smooth.
Gradually add oil by pouring in a thin stream and blending until smooth.
Garnish with chopped parsley.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2067 Calories from Fat 1989

% Daily Value*

Total Fat 225 g345.9%

Saturated Fat 31.6 g158.1%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 604.4 mg25.2%

Total Carbohydrates 9 g3.1%

Dietary Fiber 3 g12%

Sugars 0.6 g

Protein 10 g19.3%

Vitamin A 30.2% Vitamin C 35.9%

Calcium 10.7% Iron 51%

*Based on a 2000 Calorie diet

Peppercorn Dip Recipe