RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.0392
Energy (kCal)	191.1928
Carbohydrates (g)	12.7061
Total fats (g)	12.015
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0805
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3083
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.7097
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.8072
Proline (g)	0.3799
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3360
Adjusted Protein (g)	0.0000
Cystine (g)	0.1905
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.5991
Copper, Cu (mg)	0.2855
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3562
Total lipid (fat) (g)	12.0150
Vitamin K (phylloquinone) (g)	0.2403
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0194
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0934
Folate, total (g)	41.3692
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	327.7762
Energy (kcal)	191.1928
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1224
Fatty acids, total saturated 14:1 (g)	0.0038
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2787
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5809
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	5.9878
Lutein + zeaxanthin (g)	268.5891
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5793
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	21.7260
Fatty acids, total saturated 16:0 (g)	1.7645
Carbohydrate, by difference (g)	12.7061
Vitamin D (IU)	41.0000
Fructose (g)	0.1678
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.9141
Tyrosine (g)	0.3622
Potassium, K (mg)	149.3133
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	82.7911
Serine (g)	0.6321
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4826
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0349
Histidine (g)	0.2337
Isoleucine (g)	0.4512
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.9500
Water (g)	53.2770
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	24.7225
Sodium, Na (mg)	83.0063
Iron, Fe (mg)	1.3101
Energy (kJ)	800.1449
Ash (g)	1.3260
Caffeine (mg)	0.0000
Glycine (g)	0.3997
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	3.8881
Fatty acids, total polyunsaturated (g)	4.1260
Vitamin E (alpha-tocopherol) (mg)	0.5815
Sucrose (g)	0.0656
Vitamin B-6 (mg)	0.1171
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5422
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8906
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0042
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2165
Folate, food (g)	41.3692
Fatty acids, total saturated 20:1 (g)	0.0236
Fatty acids, total monounsaturated (g)	4.5533
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7673
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	147.7676
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.5818
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	92.2415
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5086
Glutamic acid (g)	1.4365
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.7505
Folate, DFE (g)	41.3692
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	1.5434
Tryptophan (g)	0.1421
Threonine (g)	0.3895
Fatty acids, total polyunsaturated 18:1 c (g)	1.6946
Manganese, Mn (mg)	0.2409
Protein (g)	9.0392
Cryptoxanthin, beta (g)	12.1435
Fatty acids, total saturated 18:1 undifferentiated (g)	4.3948
Betaine (mg)	0.1500
Phosphorus, P (mg)	214.3896
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Melt butter in a small saucepan over low heat. | 2. Cook, swirling the pan, until butter turns golden, 30 to 60 seconds. | 3. Pour into a small bowl and set aside. | 4. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne (and mustard, if using) in a heavy medium saucepan until smooth. | 5. In a small bowl, lightly beat egg. | 6. Whisk egg and remaining 1/2 cup buttermilk into cornstarch mixture. | 7. Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer (low boil). | 8. Cook, whisking, for 15 more seconds. | 9. Remove from heat and whisk in lemon juice (or orange juice, if using) and reserved golden butter. | 10. Serve hot or warm. | 11. MAKE AHEAD TIP:Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
buttermilk	1/4	cup		-	-	-	-
buttermilk	1/2	cup		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
egg	1			71.5	0.36	6.28	4.755
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
dijon mustard	2	teaspoons		-	-	-	-
orange juice lemon	1 1/2	1/2		-	-	-	-

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

Cooking in progress....

Healthier Hollandaise Sauce With Variations