This dish originated with the New Orleans restaurant Brennan's, which is famous for its breakfast. A typical recipe for Hollandaise sauce calls for 1/2 pound butter and an additional egg yolk, but milk and cornstarch replace most of the butter in this version. Marchands de vin (wine merchant) is a red wine-based sauce.
Recipe by Cooking Light March 2004
Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell
248 calories; calories from fat 41%; fat 11.2g; saturated fat 4.3g; mono fat 4g; poly fat 1.4g; protein 15.9g; carbohydrates 17.7g; fiber 1g; cholesterol 253mg; iron 1.9mg; sodium 667mg; calcium 253mg.