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Ingredientes
Direcciones
- Remove 2 Tbsp. (25 mL) of the butter and keep cool in refrigerator. In small saucepan, heat remaining butter; keep hot.
- In heavy-bottomed saucepan or possibly in stainless steel bowl, whisk egg yolks till thickened and pale. Whisk in water and lemon juice. Add in 1 Tbsp. (15 mL) of the cool butter.
- Set saucepan over low heat or possibly place bowl over saucepan pf 1 1/2- inches (4 cm) barely simmering water; whisk till bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 min.
- Remove from heat, immediately whisk in remaining cool butter to stop the cooking of the yolks.
- By driblets, whisk in sufficient of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter.
- Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 301 | 94% |
| Total Fat 34.12g | 43% |
| Saturated Fat 20.56g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 51mg | 2% |
| Potassium 54mg | 2% |
| Total Carbs 0.29g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.28g | 0% |
| Protein 4.48g | 7% |
