Try this Hollandaise Sauce #2 recipe, or contribute your own.
Suggest a better descriptionAdd vinegar to yolks. Beat yolks until light. Put in top of double boiler, slightly cook egg yolks; then add butter slowly beating continuously until firm. Add water if necessary to break heavy consistency. Then add 3 drops Tabasco. THE ANDREW JACKSON 221 ROYAL STREET NEW ORLEANS, LA From . Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 837 | ||
Calories from Fat: 737 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.8g | 109 % | |
Saturated Fat 42g | 210 % | |
Monounsaturated Fat 27.8g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 1799.5mg | 554 % | |
Sodium 396.7mg | 14 % | |
Potassium 170.4mg | 4 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.1g | ||
Protein 22.1g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 837
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