Place yolks, pepper and lemon juice into a microwave-proof bowl and whisk well. Place into a microwave and cook on high for 15 seconds, whisk again and repeat for a further 10-15 seconds. This time may change according to the power of your microwave, but you want the egg to just start to cook around the edge of the bowl, but not become at all solid. Whisk again to bring the mixture back to a liquid and place in the food processor with the metal blade attachment. Melt the butter in a microwave-safe jug for 3 minutes on high until bubbling (place a paper towel on top of the jug to stop splatters). Turn the processor on to medium high speed and slowly drizzle the hot butter through the feed tube. The sauce should be thick and coat the back of a spoon. Transfer sauce into a bowl and serve with fish, green vegetables or eggs Benedict. Variations: Place lemon juice with either fresh lime or orange juice. Use tarragon vinegar instead of lemon juice and add fresh chopped tarragon for quick B?arnaise Sauce. Add fresh herbs such as coriander, chervil or chives and pour over new potatoes for a great warm potato salad.
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|Serving Size: 1 Serving (766g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2802 (90%)|
|Amt Per Serving||% DV|
|Total Fat 311.4g||415 %|
|Saturated Fat 167.4g||837 %|
|Monounsaturated Fat 100.5g|
|Polyunsanturated Fat 24.9g|
|Cholesterol 5572.2mg||1715 %|
|Sodium 1639.1mg||57 %|
|Potassium 662.6mg||17 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 21.3g|
|Protein 68.1g||97 %|
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Calories per serving: 3108
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