Brussels Sprouts with Hollandaise Recipe
Ingredients
| Frozen california brussels sprouts | 20 Ounce | |
| Cloves | 3 | |
| Lemon peel | 1⁄4 Teaspoon, grated | |
| White pepper | 1 Dash | |
| Egg yolks | 3 | |
| Salt | 1⁄4 Teaspoon | |
| Cayenne pepper | 1 Dash | |
| Lemon juice | 2 Tablespoon | |
| Butter | 1⁄2 Cup (8 tbs), melted |
Nutrition Facts
Serving size
Calories 239 Calories from Fat 186
% Daily Value*
Total Fat 21 g32.5%
Saturated Fat 12.5 g62.6%
Trans Fat 0 g
Cholesterol 159.4 mg53.1%
Sodium 116.3 mg4.8%
Total Carbohydrates 10 g3.3%
Dietary Fiber 4.5 g17.8%
Sugars 0.2 g
Protein 6 g12%
Vitamin A 28.4% Vitamin C 145.5%
Calcium 4.8% Iron 7.4%
*Based on a 2000 Calorie diet
Directions
1)In a saucepan, cook Brussels sprouts as per package directions.
2)While cooking add cloves, lemon peel and white pepper until just tender. Drain and keep warm.
3)In a bowl, beat together egg yolks, salt and cayenne pepper with electric blender for 5 seconds.
4)Add lemon juice and beat at low speed.
5)Take a pan and, heat butter until bubbling.
6)Add hot butter slowly to the mixture beating until thick.
7)Take a heat-proof dish and put the mixture into it.
8)Keep warm over hot water. Stir frequently.
SERVING
9)Serve over sauce over hot Brussels sprouts.
Chef
