Recipes
Ingredients
- 3 Gwendolyn's™ organic egg yolks
- 1 tablespoon lemon juice
- 2 tablespoons water
- ½ teaspoon salt
- 1/8 teaspoon cayenne pepper
- 8 ounces Lulubelle's™ Creamery unsalted butter
Nutritional Information
- Eggs, especially the yolk, are an excellent source of choline, an essential nutrient shown to support fetal brain development.
- Egg yolks contain lutein and zeaxanthin, carotenoids that have shown to reduce risk of cataracts and age-related macular degeneration.
- In a small bowl mix the egg yolks, lemon juice, water, salt, and cayenne pepper. Whisk until smooth and place the mixture into a blender.
- Melt the butter on the stovetop in a small sauce pot. Do not let the butter boil.
- On lowest speed pour the melted butter into the egg mixture very slowly until all the butter is incorporated.
- Adjust seasoning to taste.
- This is an emulsified sauce. It only holds for a very short time.
- Serve immediately.
Chef's Narrative
A rich blend of eggs and butter make a creamy, decadent sauce, delicious on veggies or atop Eggs Benedict.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 200, Total Fat: 22g, Saturated: 13g, Trans Fat: 0g, Sodium: 110mg, Potassium: 15mg, Carbohydrate: 0g, Dietary Fiber: 0g, Protein: 1g
Allergens:
Eggs, Milk
Chef's Narrative
A rich blend of eggs and butter make a creamy, decadent sauce, delicious on veggies or atop Eggs Benedict.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 200, Total Fat: 22g, Saturated: 13g, Trans Fat: 0g, Sodium: 110mg, Potassium: 15mg, Carbohydrate: 0g, Dietary Fiber: 0g, Protein: 1g
Allergens:
Eggs, Milk
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Ingredients
Nutritional Information
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