Use a room temperature egg. (Put a egg in slightly warm water for 10 minutes) Melt butter in microwave, add vinegar. set aside. Add everything else to pan, heat through on low stirring constantly, add vinegar mixture, bring to a boil on low (very low) for five minutes being sure not to scramble the egg. (If you get a little scrambled egg strained the sauce.
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 50.3mg||15 %|
|Sodium 3696.6mg||127 %|
|Potassium 118.6mg||3 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 36.8g|
|Protein 2.1g||3 %|
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Calories per serving: 187
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