Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975.
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|Serving Size: 1 Serving (545g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1803 (85%)|
|Amt Per Serving||% DV|
|Total Fat 200.3g||267 %|
|Saturated Fat 97.3g||486 %|
|Monounsaturated Fat 71.7g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 5278.7mg||1624 %|
|Sodium 1004.9mg||35 %|
|Potassium 501.1mg||13 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 16.6g|
|Protein 65.8g||94 %|
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Calories per serving: 2113
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