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1 Zest half of one Lemon (about 2 teaspoons) and juice the two Lemons (about 3/4 cup). Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone.
2 On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil.
3 Add salt and pepper to taste.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cup (502g) | ||
Recipe Makes: 1 cup | ||
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Calories: 1728 | ||
Calories from Fat: 1662 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 184.7g | 246 % | |
Saturated Fat 116.6g | 583 % | |
Monounsaturated Fat 47.7g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 487.6mg | 150 % | |
Sodium 32.7mg | 1 % | |
Potassium 440.1mg | 12 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 18.3g | ||
Protein 4.8g | 7 % | |
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: 1728
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