Hollandaise Sauce
by macewan
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INGREDIENTS
- 1/2 lb. butter ; clarified
- 4 egg ; yolks
- 1 ounce white wine
- 1 lemon ; juiced
- Salt and pepper to taste
INSTRUCTIONS
In a stainless steel bowl place the egg yolks, lemon juice and white wine. Add and beat over a double boiler until mixture is frothy but not overcooked or scrambled.
Remove from heat - very slowly pour the butter into the egg mixture. Should the mixture get too thick add a few drops of water. Adjust taste with salt and pepper.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (790g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 3583 | ||
| Calories from Fat: 3493 (97%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 388.1g | 517 % | |
| Saturated Fat 239.2g | 1196 % | |
| Monounsaturated Fat 103g | ||
| Polyunsanturated Fat 16.6g | ||
| Cholesterol 1821.2mg | 560 % | |
| Sodium 3052.4mg | 105 % | |
| Potassium 553.6mg | 15 % | |
| Total Carbohydrate 14.1g | 4 % | |
| Dietary Fiber 5.1g | 20 % | |
| Sugars, other 9g | ||
| Protein 30.3g | 43 % | |
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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: 3583
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