In a small saucepan with a wire whisk, beat all the ingredients until smooth. Stirring constantly, cook over medium-low heat until thick (DO NOT BOIL). Serve over vegetables, seafood, poached eggs, or try it instead of Hollandaise sauce. Makes 1 2/3 cups. "More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 354 (76%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||52 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 21.2g|
|Cholesterol 30.6mg||9 %|
|Sodium 836.7mg||29 %|
|Potassium 50.1mg||1 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 30.3g|
|Protein 1.3g||2 %|
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Calories per serving: 467
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