Quote:
Originally Posted by Au revoir, Gopher
I'm struggling to see how roux is lower carb than hollandaise. Hollandaise is essentially egg yolks and butter (fat + fat) and roux is flour fried in fat (carbs + fat). How is carbs + fat less carbs than fat + fat? I've got to be missing something here...
ARG
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The lower carb piece comes from substituting the crab cake (2g of carbs if made without breadcrumbs) for the half slice of english muffin (23 carbs). 1/4 cup of roux is approx 4 carbs.