This is great on salmon!
I use my immersion blender with the whisk attachment for this recipe.
1) Beat the egg yolks and dill for a minute.
2) place the lemon juice in a sauce pan and simmer.
3) drizzle the hot lemon juice into the eggs whilst whisking with the blender.
4) Melt the butter ( use the same pan you heat the lemon juice in, no one likes cleaning extra pans)
5) Important part! SLOWLY drizzle ( drop by drop) the melted butter into the egg mixture whilst whisking with the immersion blender. This will take a bit of time, but you will get a great sauce that isn't runny. Once you have added over half of the butter you can start adding the butter a little bit faster.
Serve immediately on salmon!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 980 | ||
Calories from Fat: 951 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.6g | 141 % | |
Saturated Fat 63.2g | 316 % | |
Monounsaturated Fat 29.9g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 873.4mg | 269 % | |
Sodium 679.4mg | 23 % | |
Potassium 114.1mg | 3 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.2g | ||
Protein 9.2g | 13 % | |
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: 980
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