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Ingredientes
- 15 gm butter
- 1 Tbsp. capers
- 4 x spring onions
- 1/2 tsp sugar (caster)
- 1 x chicken stock cubes
- 2 Tbsp. lemon juice
- 1/4 c. white wine
- 1/2 c. cream
- 1 x egg yolks
- 30 gm butter
Direcciones
- Finely slice spring onions.
- Heat butter in a pan, add in capers and spring onions, and saute/fry gently 2 min.
- Add in lemon juice, white wine, stock cube, cream and sugar and bring to the boil.
- Simmer 2 min, remove from heat and stir in egg yolks to thicken. Reheat without boiling.
- Remove from heat and stir in soft butter quickly.
- Serve with crumbed fish, veal or possibly chicken, or possibly grilled or possibly roast meats.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 132 | 83% |
| Total Fat 14.96g | 19% |
| Saturated Fat 9.39g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 144mg | 6% |
| Potassium 104mg | 3% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.22g | 1% |
| Protein 1.26g | 2% |
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