In a blender combine everything EXCEPT the melted butter. Blend for 30 seconds, then SLOWLY add melted butter, making sure the butter is NOT TOO HOT, otherwise it will cook the yolks. Once the butter is added blend for an additional 30 seconds. Refrigerate for a couple hours, or put in the freezer for just a little while in order to firm up the sauce.
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|Serving Size: 1 recipe (672g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 2624 (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 1498.1mg||52 %|
|Potassium 536.9mg||14 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 17.3g|
|Protein 66.7g||95 %|
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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: 2921
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