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Suggest a better descriptionCombine butter, egg yolks, lemon juice, salt and white pepper with mustard to taste in top of double boiler. Whisk over simmering water until well blended and sauce is warm. (Can be prepared 1 day ahead and refrigerated, or up to 2 hours before serving and kept warm in double boiler. Cover tightly and stir occasionally with wooden spoon.) If chilled, bring to room temperature and warm in double boiler, whisking constantly. If desired, garnish with pink peppercorns. Serve as an accompaniment to Boeuf en Ficelle. Pass separately in sauceboat.
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Serving Size: 1 Batch (405g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 477 | ||
Calories from Fat: 309 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 1258.7mg | 387 % | |
Sodium 2093.4mg | 72 % | |
Potassium 516.3mg | 14 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 17.8g | ||
Protein 24.6g | 35 % | |
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: 477
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