http://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-and-prosciutto-recipe/index.html
Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately. Yield: makes 1/2 cup.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 731 | ||
Calories from Fat: 706 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.5g | 105 % | |
Saturated Fat 47.1g | 235 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 602.7mg | 185 % | |
Sodium 898.7mg | 31 % | |
Potassium 128.9mg | 3 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.9g | ||
Protein 6.5g | 9 % | |
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: 731
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