In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot. Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon. Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Yield: About 2 cups Recipe By :ESSENCE OF EMERIL SHOW #EE031 Posted to MC-Recipe Digest V1 #245 Date: Wed, 16 Oct 1996 00:01:07 -0400 From: Rowaan
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2416 (100%)|
|Amt Per Serving||% DV|
|Total Fat 271.2g||362 %|
|Saturated Fat 171.6g||858 %|
|Monounsaturated Fat 70.2g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 718.1mg||221 %|
|Sodium 1929mg||67 %|
|Potassium 237.1mg||6 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 6.7g|
|Protein 4.1g||6 %|
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Calories per serving: 2416
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