Belly Full · by Amy Flanigan
Hollandaise Sauce
NUTRITION · PER SERVING10M COOK
CAL 23%·PRO 7%
CARBS 1G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 51G99% OF CAL
30G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy emulsion of egg yolks and melted butter with lemon juice and cayenne pepper. Velvety smooth with subtle heat, this classic French sauce is essential for eggs Benedict and complements roasted vegetables beautifully.
condimentfrench🌀 blendergluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 & 1/2 cups unsalted butter (, sliced or cubed)
- 6 large egg yolks ((just the yolks))
- 4 teaspoons water
- 4 teaspoons fresh lemon juice (, plus more to taste)
- 1 teaspoon mustard (, optional)
- 1/8 teaspoon cayenne ((or a few drops of hot sauce), plus more to taste)
- Coarse salt and freshly ground pepper (, to taste)
At a glance
PER SERVING · TIME 10M
CAL 23%·PRO 7%
CARBS 1G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 51G99% OF CAL
30G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 149mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
- PREP
- 10M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.