| 2 lb medium carrots, peeled and trimmed |
1/4 lb |
$1.49 per pound
|
$0.37 |
| 1/2 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1 quart tomato juice |
1/8 quart |
$3.29 per 46 fluid ounces
|
$0.29 |
| 1 x red onion, thinly sliced |
1/8 onion |
$0.99 per pound
|
$0.04 |
| 1 c. sugar |
2 tablespoons |
$1.44 per pound
|
$0.08 |
| 1/2 tsp freshly grnd pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 Tbsp. prepared white horseradish |
3/4 teaspoon |
$1.99 per 4 ounces
|
$0.07 |
| 3/4 c. red wine vinegar |
1 tablespoon |
$3.39 per 12 fluid ounces
|
$0.21 |
| 1/4 tsp warm pepper sauce |
0.03 teaspoon |
$2.99 per 5 fluid ounces
|
$0.00 |
| 1 tsp Dijon mustard |
1/8 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1/2 tsp salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$1.26 |
| Total Recipe |
$10.07 |
Suggestions?