Ingredients:
- picture is from their site.
- adapted from williams-sonoma lifestyles series, brunch entertaining, by janeen sarlin (time-life books, 1999).
- pinch of cayenne pepper
Directions:
- Directions:
- In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.
- Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve. Makes 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.87 Kcal (1318 kJ) | ||
| Calories from fat | 302.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.61g | 52% | |
|---|---|---|---|
| Cholesterol | 190.53mg | 64% | |
| Sodium | 96.35mg | 4% | |
| Potassium | 56.52mg | 1% | |
| Total Carbs | 0.71g | 0% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 4.24g | 8% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.6mg | 4% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 424.01 Kcal (1775 kJ) | ||
| Calories from fat | 407.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.26g | 52% | |
|---|---|---|---|
| Cholesterol | 256.58mg | 64% | |
| Sodium | 129.75mg | 4% | |
| Potassium | 76.11mg | 1% | |
| Total Carbs | 0.96g | 0% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 5.71g | 8% | |
| Vitamin C | 3.2mg | 4% | |
| Vitamin A | 0.5mg | 13% | |
| Iron | 0.9mg | 4% | |
| Calcium | 36.4mg | 3% | |
* 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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