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.
|Serving Size: 1 Serving (842g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 878 (69%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!