Serve this sauce immediately over prepared asparagus or eggs Benedict.
Instructions
1. Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with 1/2 inch of barely simmering water (don't let bowl touch water) until mixture is smooth and homogeneous.
2. Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (842g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1278 | ||
Calories from Fat: 878 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.6g | 130 % | |
Saturated Fat 37.8g | 189 % | |
Monounsaturated Fat 34.5g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 3233.6mg | 995 % | |
Sodium 1055.5mg | 36 % | |
Potassium 1023.5mg | 27 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.5g | ||
Protein 94.6g | 135 % | |
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: 1278
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