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In a stainless steel bowl place the egg yolks, lemon juice and white wine. Add and beat over a double boiler until mixture is frothy but not overcooked or scrambled.
Remove from heat - very slowly pour the butter into the egg mixture. Should the mixture get too thick add a few drops of water. Adjust taste with salt and pepper.
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|Serving Size: 1 Serving (790g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3493 (97%)|
|Amt Per Serving||% DV|
|Total Fat 388.1g||517 %|
|Saturated Fat 239.2g||1196 %|
|Monounsaturated Fat 103g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 1821.2mg||560 %|
|Sodium 3052.4mg||105 %|
|Potassium 553.6mg||15 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 9g|
|Protein 30.3g||43 %|
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Calories per serving: 3583
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