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Add a photoHollandaise sauce
Ingredients
- Butter Clarified 1 Kg
- Egg Yolks 10 Pieces
- Onion chopped 100 gr
- Bay leave 2 Pieces
- Black Peppercorn 5 Pieces
- White wine Vinegar 100 Mil
- Water 100 Mil
Directions
- ⢠Reduce down to almost nothing the vinegar, bay leaf, peppercorn .onion, water.Strain the reduction
- ⢠Beat the egg over water bath until it thickens, then add the clarified butter slowly.Season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 10 servings | |
| Calories 85 | |
| Calories from Fat 81 | 95% |
| Total Fat 9.18g | 11% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 66mg | 3% |
| Potassium 25mg | 1% |
| Total Carbs 1.01g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.46g | 0% |
| Protein 0.26g | 0% |
