A wonderful lemony sauce that is perfect for Eggs Benedict, however it is also fantastic over steak topped with asparagus and crab.
Whisk lemon juice and egg yolks together.
Add half the butter and stir over low heat until melted (or microwave on medium power or for short 20 second intervals), then stir until melted.
Add remainder of butter and stir briskly until all melted and mixture thickens. Cook on low temperature to avoid curdling. (You can microwave but ideally at low or medium power with frequent stops to stir until thickened). If it starts to curdle, stop and whisk but it may not thicken much after that. The flavour will still be fine but the texture and thickness of the sauce won't be right.
Don't rush the cooking of the sauce. Slow with frequent stirring with ensure the sauce stays smooth and thickens properly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (952g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3406 | ||
Calories from Fat: 2778 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 308.6g | 412 % | |
Saturated Fat 136.2g | 681 % | |
Monounsaturated Fat 119.6g | ||
Polyunsanturated Fat 37.8g | ||
Cholesterol 10313.5mg | 3173 % | |
Sodium 1045.7mg | 36 % | |
Potassium 945mg | 25 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 31.2g | ||
Protein 130.5g | 186 % | |
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: 3406
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