** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. With a vegetable peeler, remove six 2 inch strips zest from a lemon and finely chop.
2. Halve lemon and squeeze enough juice to measure 4 teaspoons, or to taste.
3. In a food processor combine capers, zest, juice, parsley, raisins, shallot, water and pepper.
4. With motor running, add oil in a stream and puree until smooth.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fructose Malabsorption, Olive Oil, Citric Acid allergies.
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