Blender Hollandaise Sauce For Trout
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Sauces, Seafood | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 3 | Egg yolks | |
| Juice of 1/2 lemon | ||
| Salt to taste | ||
| Pinch of cayenne |
INSTRUCTIONS
Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 988
Calories From Fat: 930
Total Fat: 105.4g
Cholesterol: 784.4mg
Sodium: 327.7mg
Potassium: 146.1mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 1.9g
Protein: 9.1g