|Egg yolks||2 , beaten|
|Brandy/Rum or sherry||1 Tablespoon|
In the top of a double boiler, over simmering, not boiling water, mix butter and honey.
Add egg yolks and salt, stirring until mixture is smooth and thick.
Lift top of double boiler out of bottom and cool sauce, stirring to prevent eggs from overcooking.
Add brandy, rum or sherry.
Beat egg whites stiff and gently fold them into sauce.
Use immediately, or egg whites will begin to break down.
Can be used as an alternate to cognac in Crepes Suzette recipe or as a topping for cake or puddings.
Serving size: Complete recipe
Calories 771 Calories from Fat 500
% Daily Value*
Total Fat 57 g87.3%
Saturated Fat 33.7 g168.4%
Trans Fat 0 g
Cholesterol 499.2 mg166.4%
Sodium 375.5 mg15.6%
Total Carbohydrates 51 g17%
Dietary Fiber 0.12 g0.48%
Sugars 49.9 g
Protein 12 g23.5%
Vitamin A 38.6% Vitamin C 0.5%
Calcium 6.1% Iron 6.3%
*Based on a 2000 Calorie diet