HOLLANDAISE SAUCE
HOLLANDAISE SAUCE
You can’t make good eggs Benedict without an equally delicious Hollandaise sauce. This recipe will show you how to make a perfectly balanced Hollandaise sauce that’s also high in protein and loaded with calcium.
Ingredients
- 360 g butter
- 6 egg yolks
- 50 g white wine vinegar
- 50 g AdVital Powder
- Salt and pepper, to taste
Instructions
- Heat the butter in a saucepan over a low heat until it has fully melted. Do not boil it.
- Combine the egg yolks and vinegar in a heatproof bowl.
- Place the bowl on top of a saucepan of simmering water over low heat. Whisk the mixture for 2 minutes (or until it becomes light and fluffy). Remove the saucepan from the heat. Slowly add the melted butter, one spoon at a time, until it combines with the mixture.
- Season the hollandaise sauce with salt and pepper.
Nutrition
Nutrition Facts
HOLLANDAISE SAUCE
Serving Size
60 g
Amount per Serving
Energy
1630
kJ
20
%
Calories
389
% Daily Value*
Protein
5.2
g
10
%
Fat
40.9
g
63
%
Saturated Fat
25.6
g
160
%
Carbohydrates
1.4
g
0
%
Sugar
0.3
g
0
%
Sodium
22
mg
1
%
Potassium
32
mg
1
%
* Percent Daily Values are based on a 8000 kJ diet.
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Tags :
Fortified Recipe,Sauce,Vegetarian
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