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No-Fuss Hollandaise Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.1066
Energy (kCal)495.4
Carbohydrates (g)21.9549
Total fats (g)39.8915
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in the microwave. | 2. In a medium saucepan, make a thin roux using half the butter and the flour. | 3. Whisk in the milk a little at a time until thick and smooth. | 4. Lowering heat to minimum, add the egg yolks and remaining butter, stirring constantly, being careful not to let the yolks curdle. | 5. Gradually add the lemon juice; finish with salt and a pinch of cayenne pepper or paprika. | 6. Optional: since we're already straying from the classic technique and ingredients, why not add a touch of saffron, which doesn't affect the flavor so much as the color, giving the sauce a gorgeous yellow hue. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    butter 1/4 cup 342.0 15.714 10.686 28.8
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    purpose white flour 1 teaspoon - - - -
    salt 1/4 teaspoon - - - -
    cayenne pepper - - - -

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



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