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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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| 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 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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