Butter contributes the most calories (406.9) per serving. Salt contributes the most sodium (581.37 mg) per serving. Butter contributes the most fat (46.03 g) per serving. Egg yolks contributes the most cholesterol (333.18 mg) per serving. Lemon juice contributes the most carbohydrates (1.26 g) per serving.
Whip egg yolks with a beater until thick and lemon-colored.
Heat slowly in a saucepan over medium low heat. DO NOT LET BOIL.Add butter several slices at a time, letting it melt into yolks before adding more. Add remaining ingredients, stirring constantly,and heat slowly or the sauce will separate. It will take a while to get thick, so don't turn up the heat.
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