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Suggest a better descriptionThis "housewifes" sauce can be made at the lat minute from ingredients that are almost always in the refrigerator. Even a plain piece of fish can become "company fare" when served with a Bonne Femme Sauce. Make it with chicken stock and serve it over poached eggs instead of Hollandaise, or pour it over steamed vegetables. Salt And Freshly Ground White Pepper, To Taste Beat the egg yolks in a large mixing bowl until light, then whisk in the scalded cream. Next, pour the boiling stock into the egg mixture and beat in the butter. Season with salt and pepper and serve immediately. Yield: About 2 1/2 cups of sauce. From The Complete Book Of Sauces by Sallie Y. Williams
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 178 | ||
Calories from Fat: 143 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 569.6mg | 175 % | |
Sodium 49mg | 2 % | |
Potassium 50.5mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.6g | ||
Protein 7.2g | 10 % | |
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: 178
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