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Suggest a better descriptionIn a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot. Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon. Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Yield: About 2 cups Recipe By :ESSENCE OF EMERIL SHOW #EE031 Posted to MC-Recipe Digest V1 #245 Date: Wed, 16 Oct 1996 00:01:07 -0400 From: Rowaan
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Serving Size: 1 Serving (442g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2416 | ||
Calories from Fat: 2416 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 271.2g | 362 % | |
Saturated Fat 171.6g | 858 % | |
Monounsaturated Fat 70.2g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 718.1mg | 221 % | |
Sodium 1929mg | 67 % | |
Potassium 237.1mg | 6 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 6.7g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2416
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