Hollandaise Sauce
by JSCA
Sauce
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INGREDIENTS
INSTRUCTIONS
Put egg yolk and cream in heavy ceramic bowl in double boiler. Stirring (not beating) eggs continuously, bring water to a simmer (do not boil). Stir mixture continualy so a film doesn't develop on bottom. When eggs have thickened to consistency of very heavy cream, begin to add butter, one pat at a time, letting each one melt before adding another one. Add lemon or lime juice one drop at a time, stirring. Immediatly remove from heat. Add salt and pepper to taste.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (66g) | ||
| Recipe Makes: 4 | ||
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| Calories: 371 | ||
| Calories from Fat: 365 (98%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 40.5g | 54 % | |
| Saturated Fat 24.7g | 124 % | |
| Monounsaturated Fat 11.2g | ||
| Polyunsanturated Fat 1.9g | ||
| Cholesterol 258.7mg | 80 % | |
| Sodium 292.6mg | 10 % | |
| Potassium 33.5mg | 1 % | |
| Total Carbohydrate 0.9g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.9g | ||
| Protein 2.6g | 4 % | |
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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. |
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Calories per serving: 371
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