To make lemon & egg sauce, melt 2 TB butter in a saucepan. Remove from heat; stir in 3 TB flour and 1/2 tsp. salt; mix until smooth. Stir in 1 can chicken broth and 3 TB lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat.,
Per Serving (excluding unknown items): 72 Calories; 6g Fat (70.4% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 114mg Cholesterol; 262mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.
Far easier and tastier than standard Hollandaise
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 8|
|Calories from Fat: 193 (72%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 846.7mg||261 %|
|Sodium 289.1mg||10 %|
|Potassium 161.4mg||4 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 6.4g|
|Protein 12.8g||18 %|
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Calories per serving: 269
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