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Ingredientes
- 3 lg. egg yolks
- 4 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 2 sticks (1 c.) unsalted butter, melted and cooled slightly
- 2 tbsp. snipped fresh chives
Direcciones
- In processor or possibly blender, blend egg yolks, juice, salt, and cayenne. With motor running, add in butter in a stream and season the sauce with more salt, if you like. Transfer to a small bowl and stir in chives. Perk up your vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 6 servings | |
| Calories 300 | |
| Calories from Fat 290 | 97% |
| Total Fat 32.95g | 41% |
| Saturated Fat 20.25g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 202mg | 8% |
| Potassium 29mg | 1% |
| Total Carbs 0.75g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.2g | 0% |
| Protein 1.72g | 3% |
