Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
195
Calories
7g
Protein
17g
Fat
4g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Malt | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 dl of pickling vinegar (white or malt vinegar are fine)
- 1/2 dl water
- pinch of cornflour
- 2 egg yolks
- 200gr butter
- salt and lemon juice to taste
- =
Directions
1
Boil the vinegar and water together until half has gone. Mix the egg yolks with the corn flour and salt. Pour the warm liguid in, stirring all the while. Put the sauce on the heat and let it bind, but do not bring to the boil.
2
Then add the butter and add salt and lemon juice to taste. Keep over a boiling pot of water until ready to serve.
Recipe sourced from
fandom