Try this Lemon & Egg Sauce recipe, or contribute your own.
Suggest a better descriptionSTEP ONE:
To make lemon & egg sauce, melt 2 TB butter in a saucepan. Remove from heat; stir in 3 TB flour and 1/2 tsp. salt; mix until smooth. Stir in 1 can chicken broth and 3 TB lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat.,
Per Serving (excluding unknown items): 72 Calories; 6g Fat (70.4% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 114mg Cholesterol; 262mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.
Far easier and tastier than standard Hollandaise
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 8 | ||
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Calories: 269 | ||
Calories from Fat: 193 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 846.7mg | 261 % | |
Sodium 289.1mg | 10 % | |
Potassium 161.4mg | 4 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.4g | ||
Protein 12.8g | 18 % | |
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: 269
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