Melt the butter and skim off the impurities. Place the wine vinegar, wine, peppercorns and the saffron into a pan and reduce the liquid. Add 2tbsp water and place into a clean bowl. Add the fresh egg yolks to the liquid and whisk over a double boiler until light. Gradually whisk in the butter and finish with a squeeze of lemon and seasoning if required. Serve with fish. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (548g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2111 (91%)|
|Amt Per Serving||% DV|
|Total Fat 234.5g||313 %|
|Saturated Fat 128.7g||644 %|
|Monounsaturated Fat 74g|
|Polyunsanturated Fat 17.6g|
|Cholesterol 3786.5mg||1165 %|
|Sodium 1285mg||44 %|
|Potassium 395mg||10 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 11.9g|
|Protein 45.2g||65 %|
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Calories per serving: 2312
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