Melt butter in micro or stove top.....put all other ingredients into the blender just to mix them. Add hot butter into blender in a slow drizzle while blending. (Do Not Want to Scramble the Egg Yokes) This last process should only take 3 or 4 seconds.
You can keep the sauce warm for a little while by holding it over a pan of warm water. egg sauce container should not touch the water.
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 137 (93%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 172.2mg||53 %|
|Sodium 7.3mg||0 %|
|Potassium 32.3mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.4g|
|Protein 2g||3 %|
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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: 147
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