30 min
Additional culinary preparation: Sauces
Temperature: Warm
Allergens
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Egg yolk 6.0 ud
Butter 0.5 kg
Lemon 0.1 kg
Table salt 1.0 g
Elaboration
  • Melt the butter, removing the foam that appears on the surface and leave it to cool.
  • Put the egg yolks in a bowl, add salt and lemon juice, beat with a whisk until they begin to thicken.
  • Add the melted butter little by little, being careful not to pour the remaining serum left in the bottom, and keep beating until you get a thin cream.

Notes:

  • Clarified butter can be used to make this sauce.
  • The clarification consists in slowly melting the butter so that the serum and the fat separate and it turns transparent.
Nutritional information (1 portion)
Fiber 0.2 g
Saturates 47.14 g
Monounsaturated fatty acids 24.25 g
Polyunsaturated fatty acids 3.35 g
Cholesterol 517.28 mg
Calcium 42.38 mg
Iron 1.92 mg
Zinc 0.99 mg
Vitamin A 1030.65 ug
Vitamin C 10.0 g
Folic acid 37.65 ug
Salt (Sodium) 94.7 mg
Sugars 1.87 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.