Melt butter. Put egg yolks in blender. Alternately pour lemon juice and butter wliile blending the egg yolks. Sprinkle a little salt and cayenne into blender and add 1/4 cup boiling water. Blend a few seconds. Put sauce in a double boiler over hot water (not boiling) and stir for 5 minutes until thick. Yield: 1 cup. ANNE HICKMAN (MRS. ROBERT C.) From
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|Serving Size: 1 Serving (726g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2625 (90%)|
|Amt Per Serving||% DV|
|Total Fat 291.6g||389 %|
|Saturated Fat 155.1g||775 %|
|Monounsaturated Fat 95.4g|
|Polyunsanturated Fat 24g|
|Cholesterol 5520.6mg||1699 %|
|Sodium 1499.5mg||52 %|
|Potassium 587.2mg||15 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 20.1g|
|Protein 67g||96 %|
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Calories per serving: 2931
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