Directions:
- Put egg yolks, lemon juice, vinegar, prepared mustard and pinch of cayenne pepper in a jug.
- Beat until thick and creamy (a handheld blender is just great for this!).
- Heat butter SLOWLY until melted and bubbly.
- Remove from the heat and SLOWLY add to the egg yolk mixture.
- Combine well.
- (to absorb the butter into the egg yolk mixture).
- Beat until smooth and thick.
- Serve straight away (before the sauce loses it's heat)!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.61 Kcal (425 kJ) | ||
| Calories from fat | 94.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 16% | |
|---|---|---|---|
| Cholesterol | 73.51mg | 25% | |
| Sodium | 24.31mg | 1% | |
| Potassium | 25.91mg | 1% | |
| Total Carbs | 0.43g | 0% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 10.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 341.39 Kcal (1429 kJ) | ||
| Calories from fat | 318.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.39g | 16% | |
|---|---|---|---|
| Cholesterol | 246.98mg | 25% | |
| Sodium | 81.69mg | 1% | |
| Potassium | 87.05mg | 1% | |
| Total Carbs | 1.45g | 0% | |
| Sugars | 0.41g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 6.21g | 4% | |
| Vitamin C | 5.1mg | 3% | |
| Vitamin A | 0.4mg | 4% | |
| Iron | 0.9mg | 2% | |
| Calcium | 35.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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