Try this Hollandaise Sauce for Trout recipe, or contribute your own.
Suggest a better descriptionPlace a skillet on the stove and add about 1/2 inch of water. Bring the water to a simmer. Have ready 1 1/2 quart saucepan. Place the butter in another saucepan and place it over very low heat. Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the egg yolks in the saucepan. Add the cold water, salt and 1 tsp. lemon juice. Start beating the egg yolks with a wire whisk, stirring in a back and forth circular fashion, making certain that the whisk covers the bottom of the saucepan so the yolks do not stick. It is important that the heat beneath the saucepan be moderate. When the egg yolks become custardlike and thickened, start adding the melted butter. Continue beating, stirring constantly and vigorously, until all the butter is added. Add the remaining lemon juice and cayenne.
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Serving Size: 1 Serving (607g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2520 | ||
Calories from Fat: 2218 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 246.4g | 329 % | |
Saturated Fat 126.4g | 632 % | |
Monounsaturated Fat 83.7g | ||
Polyunsanturated Fat 22.4g | ||
Cholesterol 5400.8mg | 1662 % | |
Sodium 1332mg | 46 % | |
Potassium 515.4mg | 14 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 16.5g | ||
Protein 66.3g | 95 % | |
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: 2520
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