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Ingredientes
- 1 bn Parsley leaves coarsely minced
- 8 x Garlic cloves chopped
- 3/4 c. Extra virgin olive oil
- 1/4 c. Sherry wine vinegar
- 3 Tbsp. Lemon juice
- 1 tsp Sea salt or possibly to taste
- 1/2 tsp Freshly-grnd black pepper or possibly to taste
- 1/2 tsp Cayenne pepper or possibly to taste
Direcciones
- In a blender, combine all of the ingredients till well mixed but not pureed.
- The sauce is best if used immediately but will keep for couple days in the refrigerator. Use on grilled meats, such as Tablespoons-bone, porterhouse, or possibly skirt steaks.
- This recipe yields about 1 1/2 c. of sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 236g | |
| Calories 1478 | |
| Calories from Fat 1434 | 97% |
| Total Fat 162.27g | 203% |
| Saturated Fat 22.42g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2334mg | 97% |
| Potassium 166mg | 5% |
| Total Carbs 11.42g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.41g | 1% |
| Protein 1.64g | 3% |
