Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a “mother sauce,” one of the five classic French sauces that provide the base for so many others. Master it and you’ve added a versatile weapon and technique to your culinary arsenal. As with bearnaise sauce and beurre blanc, keep an eye on your heat, and serve the sauce warm, not hot.
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|Serving Size: 1 /4 cup (102g)|
|Recipe Makes: 3 /4 cup|
|Calories from Fat: 579 (100%)|
|Amt Per Serving||% DV|
|Total Fat 64.4g||86 %|
|Saturated Fat 39.9g||200 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 302.4mg||93 %|
|Sodium 443.2mg||15 %|
|Potassium 42.2mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.1g|
|Protein 2.5g||4 %|
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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: 580
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