** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Put the egg yolks, lemon juice, prepared mustard, and dash of cayenne
into a blender container and blend until combined.
2. Heat the butter or
margarine in a saucepan until melted and almost boiling.
3. With the
blender running, slowly, pour about one third of the hot butter, in a
thin stream, into the blender container.
4. Turn the blender on high
speed and slowly pour the remaining hot butter, blending until the
mixture is smooth and thickened.
Makes about 1 cup.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Butter, Sulfites, Fructose Malabsorption, Mustard, Hot Pepper allergies.
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