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Sauce, hollandaise, with butter fat, dry, mix |
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Sauce, hollandaise, with butter fat, dry, mix (USDA#06155) |
| Serving Size 1 cup (8 fl oz) |
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| Water 2g |
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| Calories 554 |
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| Energy 2318kj |
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| Protein 11g |
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| Total Fat 46g |
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| Ash 8g |
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| Total Carbohydrates 32g |
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| Dietary Fiber 1g |
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| Calcium, Ca 289mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 18mg |
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| Phosphorus, P 293mg |
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| Potassium 291mg |
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| Sodium 3650mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Vitamin C, total ascorbic acid 1mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Pantothenic acid 2mg |
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| Vitamin B-6 1mg |
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| Folate, total 49mcg |
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| Folic acid 0mcg |
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| Folate, food 49mcg |
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| Folate, DFE 49mcg_DFE |
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| Vitamin B-12 1mcg |
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| Vitamin A, IU 1700IU |
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| Vitamin A, RAE 510mcg_RAE |
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| Retinol 510mcg |
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| Fatty acids, total saturated 27g |
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| 4:0 1g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 1g |
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| 12:0 1g |
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| 14:0 4g |
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| 16:0 11g |
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| 18:0 5g |
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| Fatty acids, total monounsaturated 13g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 12g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 4g |
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| Cholesterol 118mg |
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| Alcohol, ethyl 0g |
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Sauce, hollandaise, with butter fat, dry, mix usda nutrition - Related Content |
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| Blender method, makes 1 cup. |
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| Although the classic egg yolk, butter, and lemon sauce known as hollandaise requires some skill in preparation to prevent an unsatisfactory outcome, this traditional preparation method guarantees success. |
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| Asparagus with Hollandaise Sauce is always a special addition to a menu. |
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| A great fall dessert or perfect for brunch. The cake is so moist with the apples and the butter sauce makes it sinful. Serve it with a dollup of whipped cream. |
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| This is the perfect dessert to impress your guests. Keep the butter sauce in a small slow cooker to be ready to serve any time. |
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| Food Processor | Heavy-Duty Mixer
Mixing and Kneading with a Food Processor
A food processor can be used for mixing ingredients and kneading the dough for yeast breads. ... |
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| Hand Mixing on a Flat Surface | Hand Mixing in a Bowl
Hand Mixing on a Flat Surface (Well Method)
A traditional method for dough preparation is to combine the dry and ... |
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Flour is used as the main ingredient for many types of food items including breads, rolls, biscuits, pancakes, waffles, cakes, pastries, and pasta. Some food items, such as ... |
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Most pastas have a similar flavor but when the sauce is added, the pasta and sauce create their own unique flavor. There are many types of sauces that can be used but some ... |
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| A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce. Hollandaise sauce is ... |
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| A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water. Nonfat dry milk contains less than 1.5% milk fat. |
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| A processed cut taken from the top half of the leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains ... |
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| A rich extra dark malted beer, low to medium bodied, medium to high bitterness, intense with varying sweetness and dryness. Dark roasted barley produces a slight roasted coffee ... |
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| The term "dry ice" was coined in 1925. Dry ice is crystallized carbon
dioxide, the solid form of carbon dioxide. The term "dry" refers to
the fact that dry ... |
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| RecipeTips.com shows you how to make delicious strawberry sauce to incorporate into your favorite strawberry dessert recipes. |
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| RecipeTips.com's video demonstration on how to make tomato sauce. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video demonstration, 'How to Make Cranberry Sauce,' is an easy-to-follow guide for making cranberry sauce. |
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