RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5852
View Recipe |
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Recipe Name: |
Dill Hollandaise - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Sauce |
Used in Baskets: |
No |
Base: |
Egg |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.01
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 1
Cup
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 0.25 Cup vinegar, white 1 Pinch pepper, cayenne
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Directions:
Heat egg yolks over a double boiler. Whisk until you reach the ribbon stage. Add butter slowly, beating constantly. Sauté shallots and peppercorns.
Add vinegar and reduce au sec. Strain. Add vinegar, cayenne, lemon juice, salt, and dill.
Store in a warm place until ready to serve. |
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Nutrition per Serving: |
Calories: |
456 |
Total Carbs: |
1.0 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
49.8 |
Protein: |
1.85 |
Fiber: |
-0.25 |
Sodium: |
10.28 |
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