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Brown Butter Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.1474
Energy (kCal)484.785
Carbohydrates (g)22.2746
Total fats (g)40.824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top. | 2. Melt the butter in a small frying pan and let it darken to a nut-brown colour. | 3. Immediately take the pan off the heat and dash in the vinegar. | 4. Season it with a little salt and pepper and pour it sizzling hot over the eggs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 ounces unsalted 484.785 22.2746 15.1474 40.824
    white wine vinegar 2 tablespoons - - - -
    salt pepper - - - -

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



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