For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and Fred Morin, of the restaurant Joe Beef in Montreal. Their advice carries over to the use of a blender instead of a double boiler to make the sauce. It’s a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and shredded duck. Featured in: A Meal Of Joyous Excess For The Holidays.
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Serving Size: 1 recipe (266g) | ||
Recipe Makes: 1 | ||
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Calories: 1635 | ||
Calories from Fat: 1635 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 184.4g | 246 % | |
Saturated Fat 116.7g | 584 % | |
Monounsaturated Fat 47.8g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 488.5mg | 150 % | |
Sodium 3519.5mg | 121 % | |
Potassium 85.8mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2g | ||
Protein 2.1g | 3 % | |
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: 1635
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