Irish Sauce Piquante (1790)

1. Pound capers and parsley together in a mortar. (Or use a food processor.).

2. Add egg yolks and mustard and mix well.

3. Add anchovies.

4. Stir in oil, vinegar, cayenne and shallot.

5. Pound together well.

6. Stir mixture into hot gravy and serve immediately.

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Nutrient	Quantity
Total fats	27.2981 g
Protein	4.4295 g
Carbohydrates	27.9067 g
Energy	361.6578 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.226 g
Water	155.3854 g
Aspartic acid	0.3808 g
Calcium, Ca	73.3885 mg
Lutein + zeaxanthin	369.4696 g
Fiber, total dietary	5.6632 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	291.21 g
Niacin	0.4638 mg
Vitamin A, RAE	24.2261 g
Arginine	0.2942 g
Riboflavin	0.0525 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.0848 g
Glutamic acid	0.8367 g
Sodium, Na	225.2748 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3397 g
Total lipid (fat)	27.2981 g
Manganese, Mn	0.5194 mg
Fructose	0.0447 g
Proline	0.2721 g
Fatty acids, total saturated 16:0	3.093 g
Choline, total	19.2818 mg
Sugars, total	12.777 g
Serine	0.186 g
Fatty acids, total saturated 18:0	0.5342 g
Fatty acids, total saturated 20:4 undifferentiated	0.0002 g
Vitamin B-6	0.5665 mg
Selenium, Se	2.0833 g
Ash	2.1347 g
Fatty acids, total saturated 18:1 undifferentiated	19.2841 g
Pantothenic acid	0.4889 mg
Phenylalanine	0.1351 g
Copper, Cu	0.1861 mg
Betaine	0.027 mg
Thiamin	0.104 mg
Methionine	0.0448 g
Iron, Fe	2.5464 mg
Carbohydrate, by difference	27.9067 g
Phosphorus, P	102.6156 mg
Folate, total	62.6932 g
Tocopherol, gamma	0.2442 mg
Fatty acids, total saturated 22:1 undifferentiated	0.002 g
Alanine	0.1882 g
Valine	0.1825 g
Fatty acids, total saturated 18:2 undifferentiated	2.7182 g
Glycine	0.2039 g
Carotene, alpha	0.35 g
Glucose (dextrose)	0.0149 g
Fatty acids, total saturated 14:0	0.0005 g
Zinc, Zn	0.7258 mg
Isoleucine	0.1741 g
Fatty acids, total polyunsaturated	2.9451 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.2462 g
Vitamin A, IU	491.0312 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0001 g
Folate, DFE	62.6932 g
Tryptophan	0.0465 g
Vitamin C, total ascorbic acid	20.7598 mg
Phytosterols	72.0814 mg
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.1183 g
Vitamin K (phylloquinone)	91.0724 g
Fatty acids, total saturated	3.7845 g
Histidine	0.0711 g
Fatty acids, total monounsaturated	19.7448 g
Threonine	0.1614 g
Folate, food	62.6932 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	8.4335 g
Vitamin E (alpha-tocopherol)	4.1467 mg
Magnesium, Mg	40.374 mg
Lysine	0.2069 g
Potassium, K	585.7448 mg
Cystine	0.0005 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Gravy	1 cup	0	0	0
Vinegar	1 tablespoon	3.129	0.1386	0
Parsley	1 tablespoon	1.368	0.2405	0.03
Mustard	1 tablespoon	0.945	0.1634	0.0147
cayenne pepper	1 pinch	0.3578	0.0637	0.0194
shallot	1	115.2	26.88	0.16
hard egg	3	0	0	0
caper	1 tablespoon	1.978	0.4205	0.074
anchovy	6	0	0	0