Directions:
- Peel the garlic. Blanch them in hot water (max 10 mins), drain well.
- Boil the eggs circa 9 mins, peel and halve them.
- Mince the tarragon.
- Grind the garlic, anchovies, and capers into a fine paste in a mortar and pestle.
- Add oil and vinegar slowly while continuing to grind.
- Pour the sauce into a glass (or glazed) bowl and add the eggs and tarragon.
- Keep covered in the fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.57 Kcal (1773 kJ) | ||
| Calories from fat | 381.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.35g | 65% | |
|---|---|---|---|
| Cholesterol | 247.22mg | 82% | |
| Sodium | 168.46mg | 7% | |
| Potassium | 132.52mg | 3% | |
| Total Carbs | 3.14g | 1% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 9.61g | 19% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 377.44 Kcal (1580 kJ) | ||
| Calories from fat | 339.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.74g | 65% | |
|---|---|---|---|
| Cholesterol | 220.29mg | 82% | |
| Sodium | 150.11mg | 7% | |
| Potassium | 118.09mg | 3% | |
| Total Carbs | 2.79g | 1% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 8.56g | 19% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 1.4mg | 9% | |
| Calcium | 49.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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