Hollandaise Sauce - Osterizer 4093 User Manual And Recipes

White Sauce
Thin:
1 tablespoon (15mL) butter and 1 tablespoon (15mL)
cup of milk or cream.
M e d i u m :
2 tablespoons (30mL) butter'and 2 tablespoons (3OmL) all-purpose ffour for each
cup of milk or Cream.
Thick:
3-4 tablespoons (45-60mL)
Put ingredients into Oierizer blender container. Cover and process at PULSE
until well blended. Pour into saucepan and cook over low heat, stirring constantly
until thick. Seasonjo taste with salt and pepper.
Serving size 1 tablespoon
Calories 42
Cheese Sauce
Add 1 cup (250mL) cubed processed American cheese and!M%sp&n
Worcestershire sauce to ingredients for White Sauce. Cover and process at ON
until smooth.
Calories 72
Hollandaise Sauce
1 taMespoon
Put egg yolks, mustard, lemon juice and hot pepper sauce into Osterizer blender
container. Cover and process at ON. With motor running, remove feeder cap and
pour butter in a slow, steady stream until mixture is compl?tely emulsified. Keep
warm over hot (not boiling) water.
Calories
butter and 3-4 tablespoons (45-60mL)
Weld: approximately 1 cup (25OmL)
PER SERVING
Fat
C h o l e s t e r o l .9.7mg
Fat
C h o l e s t e r o l 17.6mg
F a t . l0.9g
Cholesterol
Sauces
ail-purpose flour for each
all-purpose
S o d i u m
Protein
Sodium 155mg
Protein
Weld: I cup, (2OOmL)
Sodium
Protein
2.99