| 2 x cloves garlic, chopped to a pulp |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 3 Tbsp. lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 3 Tbsp. capers, rinsed and coarsely minced |
3/4 teaspoon |
$5.49 per 4 fluid ounces
|
$0.17 |
| 1 Tbsp. finely chopped lemon peel |
1/4 teaspoon |
n/a
|
|
| 1 bn parsley, leaves only, chopped |
0.08 bunch |
$1.09 per cup
|
$0.09 |
| 1/2 bn tarragon, leaves only, chopped |
0.04 bunch |
$1.97 per 2 ounces
|
$0.04 |
| 1 bn chervil, leaves only, chopped |
0.08 bunch |
$3.70 per ounce
|
$0.33 |
| 4 c. plus 2 Tbsp. extra virgin extra virgin olive oil |
1/3 cup |
$5.99 per 16 fluid ounces
|
$1.01 |
| 4 piece wild salmon fillet (5 1/2 ounces each) |
1/3 piece |
n/a
|
|
| 1 sm onion, chopped (Vidalia or possibly Maui are best) |
0.08 onion |
$0.79 per pound
|
$0.01 |
| 4 x ears corn, kernels removed from cobs |
1/3 ear |
$0.35 per item
|
$0.12 |
| 1/4 c. chicken stock |
1 teaspoon |
$0.99 per 14 1/2 ounces
|
$0.01 |
| 8 sprg fresh thyme, leaves removed and chopped |
2 teaspoons |
$1.99 per cup
|
$0.08 |
| 1Â 1/2 c. chanterelle mushrooms, cleaned |
2 tablespoons |
$3.69 per 8 ounces
|
$0.14 |
| 10 sprg Italian parsley, leaves only, chopped |
2 1/2 teaspoons |
$1.09 per cup
|
$0.06 |
| Total per Serving |
$2.08 |
| Total Recipe |
$25.01 |
Suggestions?