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Ingredients
- 4 sprigs fresh mint leaves and stalks
- 80 g eschalots
- 80 g white wine vinegar
- 180 g unsalted butter cut into pieces
- 4 egg yolks
- ½ tsp sea salt
- 2 pinches ground black pepper
- Nutrition
- per 1 portion
- Calories
- 389.2 kcal / 1628.5 kJ
- Protein
- 3.4 g
- Fat
- 40.2 g
- Carbohydrates
- 4.9 g
- Fibre
- 1.4 g
- Saturated Fat
- 24.5 g
- Sodium
- 252.8 mg
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