Beat egg yolks in a saucepan. Whisk in lemon juice. Put over low heat and whisk until warm. Add butter and whisk constantly. Once the butter is melted and the sauce will start to thicken. Once it reaches the desired consistency - remove from heat and serve.
If you have to reheat, then use a saucepan. Don't try the microwave because it will turn the egg into scrambled eggs and your sauce will be lumpy.
If you have time before serving a better option is to use a small thermos.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 355 (84%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 1159.5mg||357 %|
|Sodium 45.6mg||2 %|
|Potassium 108.1mg||3 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.6g|
|Protein 14.6g||21 %|
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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: 424
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