Directions:
- In a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
- Season with a dash of salt and pepper.
- Continue to whisk the mixture until it is a pale yellow and slightly thick.
- Remove the bowl from the pot and whisk vigorously.
- Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
- Serve warm over Eggs Benedict, cooked vegetables, fish, etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.75 Kcal (1988 kJ) | ||
| Calories from fat | 453.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.38g | 78% | |
|---|---|---|---|
| Cholesterol | 285.56mg | 95% | |
| Sodium | 83.8mg | 3% | |
| Potassium | 101.32mg | 2% | |
| Total Carbs | 1.86g | 1% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 6.51g | 13% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.1mg | 6% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 392.08 Kcal (1642 kJ) | ||
| Calories from fat | 374.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.6g | 78% | |
|---|---|---|---|
| Cholesterol | 235.83mg | 95% | |
| Sodium | 69.21mg | 3% | |
| Potassium | 83.68mg | 2% | |
| Total Carbs | 1.54g | 1% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 5.38g | 13% | |
| Vitamin C | 7.4mg | 15% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 0.9mg | 6% | |
| Calcium | 36.7mg | 4% | |
* 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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