In a small saucepan with a spout melt 1 1/2 sticks of the butter and set aside. In the top of double boiler or a heat-proof bowl whisk the egg yolks until they become thick and sticky. Whisk in the water, lemon juice and salt. Add a tablespoon of the remaining butter. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip. Immediately remove from pan or bowl from heat and whisk in 1 tablespoon of the remaining butter to cool the yolk mixture and stop the cooking. While whisking the yolk mixture gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom of the melted butter. Season the sauce to taste with salt, white pepper and lemon juice. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos. Yield: 1 to 1 1/2 cups sauce NOTES : Cooking live Recipe by: Cooking Live Show #CL8828 Posted to MC-Recipe Digest V1 #504 by Angele Freeman
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 975 (75%)|
|Amt Per Serving||% DV|
|Total Fat 108.3g||144 %|
|Saturated Fat 39g||195 %|
|Monounsaturated Fat 47.9g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 5034.7mg||1549 %|
|Sodium 196.4mg||7 %|
|Potassium 487.6mg||13 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 17.3g|
|Protein 64.9g||93 %|
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Calories per serving: 1302
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