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Antoine's Hollandaise Sauce

Ingredients
  Clarified butter 1 Cup (16 tbs)
  Tarragon vinegar 2 Tablespoon
  Water 1 Tablespoon
  Minced onion 1 Tablespoon
  Peppercorns 3
  Egg yolks 4
  Lemon 1⁄4 , juiced
Directions

Clarify butter by melting it slowly; let stand until all sediment settles to bottom, skim off clear portion.
Place in a saucepan the vinegar, water, onion, and peppercorns.
Cook over very low heat to reduce liquid to 1 teaspoon.
Remove peppercorns.
Cool.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Ingredient: 
Egg

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4.28158
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1966 Calories from Fat 1836

% Daily Value*

Total Fat 209 g320.9%

Saturated Fat 125.4 g627.1%

Trans Fat 0 g

Cholesterol 1263.1 mg421%

Sodium 29.8 mg1.2%

Total Carbohydrates 19 g6.3%

Dietary Fiber 0.68 g2.7%

Sugars 0.3 g

Protein 10 g19.4%

Vitamin A 17.4% Vitamin C 18.6%

Calcium 8.8% Iron 9.7%

*Based on a 2000 Calorie diet

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Antoine's Hollandaise Sauce Recipe