Ingredients Dutch sauce
| chicken yolk | 12.0 (piece) |
| butter | 615.0 (gram) |
| water | 100.0 (gram) |
| wheat flour, premium | 15.0 (gram) |
| Fish broth | 200.0 (gram) |
| lemon juice | 67.0 (gram) |
Method of preparation
Pieces of butter (1/3 part) are placed in the yolks mixed with cold boiled water and the mixture is boiled in a water bath, stirring continuously until it thickens (temperature 75-80 ° C). Then pour the rest of the melted butter in a thin stream and after it is completely combined with the yolks, mix it with a white sauce, salt, season with citric juice or citric acid and filter. Serve the sauce for dishes of boiled vegetables and fish. citric juice or citric acid use vinegar 9% (50 g) and 1 g of coarsely crushed black peppercorns per 1000 g of the output of the finished sauce in all three columns. In this case, black peppercorns are poured with vinegar, cold water is added, egg yolks and then cooked as described above.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 432.8 kCal | 1684 kCal | 25.7% | 5.9% | 389 g |
| Proteins | 5.6 g | 76 g | 7.4% | 1.7% | 1357 g |
| Fats | 44.9 g | 56 g | 80.2% | 18.5% | 125 g |
| Carbohydrates | 1.6 g | 219 g | 0.7% | 0.2% | 13688 g |
| Alimentary fiber | 0.01 g | 20 g | 0.1% | 200000 g | |
| Water | 46 g | 2273 g | 2% | 0.5% | 4941 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 800 μg | 900 μg | 88.9% | 20.5% | 113 g |
| Retinol | 0.8 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 0.9% | 2500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 1.3% | 1800 g |
| Vitamin B4, choline | 170 mg | 500 mg | 34% | 7.9% | 294 g |
| Vitamin B5, pantothenic | 0.9 mg | 5 mg | 18% | 4.2% | 556 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 1.2% | 2000 g |
| Vitamin B9, folate | 5.7 μg | 400 μg | 1.4% | 0.3% | 7018 g |
| Vitamin B12, cobalamin | 0.4 μg | 3 μg | 13.3% | 3.1% | 750 g |
| Vitamin C, ascorbic | 2.4 mg | 90 mg | 2.7% | 0.6% | 3750 g |
| Vitamin D, calciferol | 1.7 μg | 10 μg | 17% | 3.9% | 588 g |
| Vitamin E, alpha tocopherol, TE | 1.3 mg | 15 mg | 8.7% | 2% | 1154 g |
| Vitamin H, biotin | 11.9 μg | 50 μg | 23.8% | 5.5% | 420 g |
| Vitamin PP, NE | 0.9896 mg | 20 mg | 4.9% | 1.1% | 2021 g |
| niacin | 0.06 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 47.5 mg | 2500 mg | 1.9% | 0.4% | 5263 g |
| Calcium, Ca | 38 mg | 1000 mg | 3.8% | 0.9% | 2632 g |
| Silicon, Si | 0.05 mg | 30 mg | 0.2% | 60000 g | |
| Magnesium, Mg | 4.4 mg | 400 mg | 1.1% | 0.3% | 9091 g |
| Sodium, Na | 15.4 mg | 1300 mg | 1.2% | 0.3% | 8442 g |
| Sulfur, S | 37.6 mg | 1000 mg | 3.8% | 0.9% | 2660 g |
| Phosphorus, P | 127.6 mg | 800 mg | 16% | 3.7% | 627 g |
| Chlorine, Cl | 41 mg | 2300 mg | 1.8% | 0.4% | 5610 g |
| Trace Elements | |||||
| Aluminum, Al | 14.5 μg | ~ | |||
| Bohr, B | 11.1 μg | ~ | |||
| Vanadium, V | 1.2 μg | ~ | |||
| Iron, Fe | 1.6 mg | 18 mg | 8.9% | 2.1% | 1125 g |
| Iodine, I | 7 μg | 150 μg | 4.7% | 1.1% | 2143 g |
| Cobalt, Co | 4.9 μg | 10 μg | 49% | 11.3% | 204 g |
| Manganese, Mn | 0.0261 mg | 2 mg | 1.3% | 0.3% | 7663 g |
| Copper, Cu | 46.4 μg | 1000 μg | 4.6% | 1.1% | 2155 g |
| Molybdenum, Mo. | 3 μg | 70 μg | 4.3% | 1% | 2333 g |
| Nickel, Ni | 0.4 μg | ~ | |||
| Olovo, Sn | 0.07 μg | ~ | |||
| Rubidium, Rb | 0.7 μg | ~ | |||
| Selenium, Se | 0.08 μg | 55 μg | 0.1% | 68750 g | |
| Titan, you | 0.1 μg | ~ | |||
| Fluorine, F | 25.7 μg | 4000 μg | 0.6% | 0.1% | 15564 g |
| Chrome, Cr | 4.7 μg | 50 μg | 9.4% | 2.2% | 1064 g |
| Zinc, Zn | 0.7695 mg | 12 mg | 6.4% | 1.5% | 1559 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.04 g | max 100 г |
The energy value is 432,8 kcal.
Dutch sauce rich in vitamins and minerals such as: vitamin A – 88,9%, choline – 34%, vitamin B5 – 18%, vitamin B12 – 13,3%, vitamin D – 17%, vitamin H – 23,8%, phosphorus – 16%, cobalt – 49%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of bone mineralization. Lack of vitamin D leads to impaired metabolism of calcium and phosphorus in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
- Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Dutch sauce PER 100 g
- 354 kCal
- 661 kCal
- 0 kCal
- 334 kCal
- 33 kCal
Tags: How to cook, calorie content 432,8 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Dutch sauce, recipe, calories, nutrients