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Suggest a better descriptionMMMMM---------------------HOLLANDAISE SAUCE-------------------------- Water 1 pn Ground pepper 500 g Butter 5 Egg yolks 1 tb Lemon juice For the B?chamel sauce, melt the butter over a low heat in a heavy saucepan. Add the flour and stir briskly until the mixture is smoothly blended without allowing it to change colour. Add the milk and whisk well with a wire whisk to prevent any lumps forming; season with salt and pepper. Continue to cook until the sauce is the correct consistency, stirring from time to time so that a skin does not form on the surface. To prepare the Hollandaise sauce, pour 3tbsp water into a pan with a pinch of ground pepper. Place the base of the pan in a tepid bain-marie. In another saucepan, melt the butter without letting it get too hot. Beat the egg yolks with 1tbsp water and pour into the pan containing the warm water and pepper. With the pan still in the bain-marie, whisk the sauce until the yolks are the consistency of thick cream. Add the melted butter slowly, whisking all the time. Add 2tbsp water, drop by drop then adjust the seasoning and add the lemon juice. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 1 servings | ||
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Calories: 497 | ||
Calories from Fat: 318 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.4g | 47 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 96.3mg | 30 % | |
Sodium 284.1mg | 10 % | |
Potassium 245.8mg | 6 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 35.5g | ||
Protein 8.7g | 12 % | |
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: 497
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