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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, combine vinegar, 2 tblsps water, salt and white pepper and reduce over moderately-high heat to about 2 tblsps. | 2. Remove from heat and add 1 tblsp cold water. | 3. Add yolks and cook mixture over very low heat, whisking, until it is thickened. | 4. Whisk in butter, one piece at a time, over low heat, lifting pan occasionally to cool mixture and making sure each piece is melted before adding next. | 5. Cook sauce, whisking, until it is thickened. | 6. Add lemon juice, cayenne pepper and salt to taste. | 7. The sauce may be kept warm, covered with a round of buttered wax paper, in a pan of warm water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine vinegar	2	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
egg yolk	3		beaten	164.22	1.8309	8.0886	13.5354
butter	1	cup	cut	1368.0	62.856	42.744	115.2
lemon juice				-	-	-	-
cayenne pepper				-	-	-	-

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