Nutrition
250 kcalper portion of about 60 g
- Protein1 g
- Fat27 g
- Carbohydrates1 g
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A creamy, warm emulsion of egg yolks, melted butter, and an acid like lemon juice.
- Cuisine
- French
- Origin
- France, 19th century
Typical ingredients
- egg yolks
- butter
- lemon juice
- cayenne pepper
History
A classic mother sauce in French cuisine used for various preparations.
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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Hollandaise: where else to eat it Back to the menu of Portofino