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Blender Hollandaise Sauce

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.514
Energy (kCal)851.575
Carbohydrates (g)34.3112
Total fats (g)71.172
  • Cuisine

    European >> French >> French

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. | 2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    dijon mustard 1/4 teaspoon - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    butter 1/2 cup 684.0 31.428 21.372 57.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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