84. Venice sauce
Ingredients::
Hollandaise sauce with tarragon (rec. No. 80): 800g, Spinach: 310g, Salt: 1g, Lemon juice: 50g, Black pepper: 1g
Instructions:
Cleaned and washed spinach is scalded in boiling water, then drained and finely chopped into a puree-like mass. It is seasoned with salt, black pepper, and lemon juice. The chopped spinach is added to the freshly prepared hollandaise sauce and stirred until a homogeneous mass is obtained. The finished sauce is served with fried and boiled vegetables, meats, fish, and fish products.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Сос по холандски с естрагон (рец. № 80) | 800.00 | 800.00 |
| Спанак | 310.00 | 200.00 |
| Salt | 1.00 | 1.00 |
| Лимонов сок | 50.00 | 40.00 |
| Black pepper | 1.00 | 1.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:36 , Fats:569, Carbohydrates:18, Energy value:5340 kcal
Chemical composition per serving (in grams): Proteins:36 , Fats:569, Carbohydrates:18, Energy value:5340 kcal
📊 Yield calculator
⚠️ No percentages entered for this recipe.