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Greek Sauce for Naked Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.9372
Energy (kCal)217.0617
Carbohydrates (g)1.9033
Total fats (g)14.2915
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the egg yolks in a saucepan over a very low heat and whisk for two minutes. | 2. Continue whisking while your gradually add the lemon juice. | 3. Gradually whisk in the hot stock: the amount of stock depends on how thick you want the sauce. | 4. Do not boil. | 5. Serve hot over mercilessly-steamed veggies - that'll teach them! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    lemon 2 2.5617 0.8233 0.0972 0.0265
    stock 12 fluid - - - -

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

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